 Hey y'all it's Tammy with Collard Valley Cooks. We are having a wonderful time with our in-laws or my in-laws and Chris's parents this week. I am showing you guys a couple of repeats that are really good videos that didn't get a whole lot of views and I know many of y'all haven't got to see them so we are showing you today my mother's sponge cake. She actually had dementia at the time she gave me this recipe and she was having a good day so I got her to tell me how to make her homemade sponge cake. She was so proud of it. Mama passed away in June of 2019 and I made this video in July the next month so I hope you enjoy it. Remember to like and subscribe. Thanks for watching. Blue ribbon cake cause that's 213 times. Looks pretty. Giving you just a self-rising file a recipe. We're going to separate out six eggs. Mama did it first so we're going to put the whites in here because we're going to mix up the whites first and then we're going to place the yellows in here because we will be using the mixer and mixing those up as well until they're frothy so we're going to get started. I get them out of the refrigerator a little early because cold eggs don't beat up as good as eggs that's been sitting out a while okay. I take six eggs and separate them. The whites I separate into the big mixer that I'm going to mix my egg whites up in okay. Then I set that back. I do this in phases because that way I keep things straight in my mind. Oh no I think it's better for anybody. Okay now we're going to measure out our flour and get that situated before we start mixing up our ingredients. So in a large bowl we are going to take a sifter. Sometimes I use self not self-rising flour but plain flour and I have to put salt and all that in it but I'm giving you just a self-rising file a recipe. We're using a quarter cup of sugar in our egg white. Then I take the egg yellows taste full of vanilla extract. Then I put about a fourth cup of water in with that. The first thing we're going to mix is the egg whites. So when you mix egg whites your eggs should be room temperature you're going to turn your mixer on you're going to gradually add a quarter cup of sugar. Now we're going to add cream of tartar. It's been full of cream of tartar. A little bit just a minute on low while I'm adding the ingredients and then after that you turn it up to a high. I'll take the egg whites put them on the mixing bowl turn it on high speed and beat it till it's to high peak. Now that's ready. Okay then I get that and I set it back when it gets done and put the yellows on the mixer and I put the yellows in the beaters, same beaters. I rinse them off sometimes sometimes I don't get that egg white off of them but anyway whatever you want dead. I beat the egg yellows in the water and the mix and the vanilla flavor till it gets real frothy. Okay you can see that these eggs are like foam now. They just look like foam and that's okay. We're going to start adding the rest of our dry ingredients while it's on low and beat the tickets out of them because that makes them creamy. They turn into just a cream like. Now we're going to take a large bowl the one we had our dry ingredients in. We're going to put in our egg whites and then I take the egg yellows pour over into the egg whites and use my spatula to fold them together. Don't stir it but fold them over and over together till you get it all to look in the same color because if you put it in there and you put a lot of color in there in spots then it won't look pretty whenever you cook it. I put this cake in the fair cedar town I put it in the fair ron which is about 50 miles from us but anyway I made first place blue ribbons and everything every time because my color was pretty in it. It was all evenly distributed. Yeah that's the word distributed and then I pour it in a pan that is a 10 inch tube pan with no this pan no nothing on it just plain pan. Take the knife and run down in there and try to get the air bubbles and stuff out of it and then I put it in an oven this 350 degrees for 45 minutes. Oh let me tell you how to take this thing out of the pan. Okay you take it out of the oven when it's cooked 45 minutes and you turn it upside down. We're going to flip it upside down here and we're going to let it sit upside down for one hour. Mine had little stands ever five inches around the top edge so that way when I turned it over see it didn't fall on top of this top. Yeah when you get your sponge cake cooled down you're going to take a spatula and run all the way around the edge. Let's go around the bottom edge as well. I don't want to do bottom edge first. Now it's come out. You're going to take your spatula and you're going to go right up against the bottom to pull that cake up off the bottom of this fluted pan. So okay I've been all the way around and I'm going to use my small one because I don't want to mess up my pretty cake. Now we should be able to take it off the base just like that flip it up. Now my fingerprints are on the top and sit it on your cake stand. Okay you can see that it's very spongy to the touch. It's like a sponge and that's why it's called sponge cake. It's good for you. It doesn't have a lot of ingredients and stuff in it that's bad for you as far as sugars and things and you can actually reduce the sugar if you want to and it'll still work. See I smashed it and it still fits in just perfect. What's your favorite thing to go on it? Strawberry and whipped cream. Just like tonight. Yes but it's good with peaches and whipped cream or anything. Yeah all right tell them. Bye bye y'all have a good day. I hope you've enjoyed watching my mother's sponge cake recipe and the memories that I have of her telling me how to make this cake before she passed away is a very very sweet and dear video to all of her children's hearts. Y'all have a blessed day and thanks for watching.