Friday, June 17, 2011

MARY ANN SPONGE CAKE

Beat 2 egg whites until stiff and dry, and add 1/4 cup sugar slowly while beating. Beat 2 egg yolks, add 1/4 cup sugar 1 teaspoon vinegar and 2 teaspoons water and beat until light. Combine mixtures, and fold in gently 1/2 cup pastry flour sifted with 1/4 teaspoon baking powder. Cream 1 tablespoon lard with 1 tablespoon flour and spread inside of rim of Mary Ann cake pan. Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.

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