FRUITED SPONGE CAKE

FRUITED SPONGE CAKE

2/3 cup all-purpose sifted flour
1/3 cup corn starch
6 eggs, separated
2 tablespoons water
1 teaspoon vanilla
1 cup sugar
1/4 tsp. salt
1/4 teaspoon cream of tartar

Sift flour and corn starch together. (1 cup cake flour may substitute for all-purpose flour and corn starch in this recipe).

Beat egg yolks at high speed until thickened. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time.

Fold flour mixture into yolks about 1/3 at a time until completely blended.

Beat egg whites and salt until foamy; sift cream of tartar over egg whites. Continue beating until soft peaks form.

Gradually beat in remaining 1/2 cup of sugar. Pour egg yolk mixture over egg whites and fold together until no streaks remain. Pour into an ungreased 10x4-inch angel food or tube pan.

Bake in a preheated 325°F degree oven for 1 hour or until a cake tester inserted in center comes out clean.
Frost (see below).

FRUITED WHIPPED CREAM FROSTING:

1 pint heavy cream
1/3 cup light corn syrup
2 cups seedless grapes
2 cups orange sections

Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit; pile on top of cake, arranging decoratively.