Almond Sponge Cake

I decided to provide the recipe for the almond sponge cake that is a winner at every event I have ever taken it to.

It is a light dessert that you can eat plain or dress with fruit or filling.

Ingredients:

8 eggs (fresh is best and at room temperature)

1 cup of sugar

1/2 cup of oil (vegetable)

1 cup cake flour, sifted

1 teaspoon baking powder

1/2 cup water (room temperature)

1 1/2 teaspoon almond extract (or any other flavor you wish)

1 teaspoon cream of tartar

Equipment:

Stand mixer (Kitchenmaid with two bowls and a beater and a whisk attachment)

Tube pan

Measuring implements

Sifter

Separate eggs into two mixing bowls.  Add sugar and oil to the yolks.  Beat yolk mixture for 5 minutes.   Add water gradually beating at low speed until all the water is used.  Beat on high speed for 7 minutes.  Add extract.  Sift cake flour and baking powder in a separate bowl then gradually add flour mixture to yolk mixture, beating at low to medium speed.

Preheat oven to 325 degrees.

Switch bowls and add cream of tartar to whites and beat for 5 minutes at high speed until meringue is stiff using the whisk attachment.

Flatten air bubbles from yolk mixture and fold into the meringue until well mixed.  The batter should be light but not running.  Pour into tube pan and bake for 1 hour.

Take the pan out of the oven and invert for 2 hours.  If your pan does not have feet, place tube on a bottle.  Using a knife, separate the sides of the cake from the pan and pop the cake with the bottom out.  Separate the bottom of the cake from the pan.