Butter Sponge Cake

• 7 eggs, separated
• 1 cup flour, sifted
• 1 block butter
• 1½ cups sugar
• ½ cup water
• 1 tsp. cream of tartar
• 1 tsp. vanilla

Preheat oven to 325 degrees F.
Beat egg yolks in a small mixer bowl until very thick and lemony color (10 minutes). Melt butter. Combine with egg yolks.
Combine sugar, water and cream of tartar. Boil for three minutes in a covered pan.
Beat egg whites until stiff but not dry. Pour sugar mixture gradually and beat until stiff. Then add the butter and egg yolk mixture and fold it in. Finally add the flour and vanilla and fold them in gently. Pour the mixture in an ungreased tube pan and bake for 45-50 minutes. When the cake is done, turn the pan upside down with the tube over the neck of funnel or bottle. Remove cake from pan when it is completely cooled.