Ingredients
- 6 eggs, separated
- 1½ c sugar
- 1½ c cake flour
- 1½ t baking powder
- 3 T Postum
- 3 T hot water
- 1 pinch of salt
Sift flour, baking powder, and postum 3 times and set aside.
Beat egg yolks until light, adding half the sugar gradually; beat well 6-8 minutes until thick and smooth (not grainy) and lemon color. Add hot water and beat well. Fold this into the flour mixture into a large bowl.
Prepare the 10” round cake pan. Mist and flour the sides. Line with wax paper.
Clean beaters and dry thoroughly. In a medium bowl, pour egg white, add a pinch of salt, and beat until frothy, at least 2 minutes. Add the other half of the sugar gradually and beat until stiff (just a minute or two more). Fold this into the flour and egg yolk mixture.
Bake at 350° for 30-35 minutes. Cool in pan turned over onto rack which are set upon bowls. Remove wax paper from bottom. ice with custard icing on top and sides.