Butter Sponge Cake
10 eggs (separated & left overnight at room temperature)
1 c. sifted cake flour
1 block butter, melted
1-1/2 c. sugar
1/2 c. water
1 tsp. cream of tartar
1 tsp. vanilla
Preheat oven to 300 degrees.
Beat egg yolk in a small bowl until very thick and lemon colored (for 10 minutes).
Combine sugar and water and boil 3-4 minutes in a covered pan on high heat or until sticky.
Beat egg whites until frothy and then add cream of tartar and beat until stiff.
Pour syrup of sugar and water gradually to the beaten egg white and continue beating until stiff.
Combine egg yolk, vanilla and melted butter. Fold in the egg yolk mixture.
Then sift the flour in and fold gently until blended but not overmixed. Pour into ungreased tube pan and bake it for 60 minutes. When the cake is done turn the pan upside down with the center tube over the bottle to cool. Cool completely then remove cake.
