Sponge Cake
1 cup flour
6 eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon cream of tartar
In a small mixing bowl, stir flour with whisk to break it up. In a large mixing bowl, beat egg yolks, half of sugar, and vanilla until thickened. Add flour to top of egg mixture, but do not stir in. In another bowl, beat egg whites and cream of tartar until peaks form. Gently add remaining sugar to egg white mixture. Continue to whip egg whites until stiff peaks form. Fold egg white mixture into egg yolk mixture. Transfer batter into a buttered 9” by 12” pan. Bake for 28-30 minutes or until knife can be inserted and removed clean. When cool, cut cake into 1” wide by 6” long strips.
Whipped Cream
1 cup heavy whipping cream
4 tablespoons sugar
1 tablespoon vanilla
Beat all ingredients until stiff. Chill whipped cream until ready to use.
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