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Soft and springy sponge cakes are equally good plain or topped
with confectioners’ sugar. I like to make these in a cupcake pan
and watch the batter pop out of the paper liners, leaving a crimp
pattern on the edge of the cake. To make this as a layer cake, see
the variation following.
1 Preheat the oven to 350 F Arrange the oven racks so
that one of them is at the highest possible position.
Line 18 medium muffin cups with paper or foil
liners that are taller than the muffin cups.
2. Beat the butter and suear in a large mixing bowl with an eletric mixer.
3. Beat in the egg yolks and vanilla, then gradually beat inthe flour on low speed. Set aside.
4. In a clean bowl with clean beaters, beat the egg whites
and cream of tartar until stiff peaks form. Gradually fold
the egg whites into the batter with a rubber spatula.
5. Divide the batter among the liners and bake on the top
rack for 15-20 minutes, or until golden brown and a
knife inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to
completely. Dust with confectioners’ sugar.
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