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---------------------------LARRY LUTTROPP FVKC70A---------------------------
------------------------L.A. TIMES FOOD SECTION 2/94------------------------
5 Eggs, separated
3/4 ts Cream of tartar
1 1/2 c Sugar
1/2 c Water
1 ts vanilla
1 1/2 c flour
1 ts baking powder
2 c Whipping cream
Strawberries, optional
In a bowl beat egg whites until foamy. Add cream of tartar and beat until
stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until
thick and lemon colored. Stir in water and vanilla.
Sift flour twice with baking powder. Stir flour into egg-yolk mixture by
hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture
into 2 (8-inch) round parchment-lined cake pans and bake at 350 degrees
about 30 to 40 minutes, or until wood pick inserted in center comes out
dry. When cool, divide each cake into 2 layers. Whip cream. Save enough
whipped cream to decorate outside of cake. Add crushed strawberries with
juice to rest of whipped cream. Then spread on top of layers.
Each serving contains about: 382 calories; 108 mg sodium; 172 mg
cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0.05
gram fiber.
Presented by: Kathie Jenkins, Times Staff Writer.
Source: Mrs. Bergliot Norvoll, Minneapolis (originally from Norway).
This sponge cake is also delicious on its own or as a base for fruit and
whipped cream.
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