"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LILL'S SPONGE CAKE Recipe

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This recipe for LILL'S SPONGE CAKE, by , is from Lill's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Buffington
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 EGGS (SEPARATED)
1 CUP OF SUGAR
1 CUP OF FLOUR
1 TSP BAKING POWDER
1 TSP VANILLA

Directions:
Directions:
Beat egg whites stiff, adding sugar 1/4 cup of sugar at a time. Beat until very stiff. Add vanilla. Beat egg yolks ... beat until well mixed, Fold in flour, baking powder and pour in well greased and floured pan. Bake at 350 degress for 35 - 40 minutes.

 

 

 

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