Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan.

Bake about 1¼ hours, or until top is springy to touch.

Selections from Aunt Sammy's Radio Recipes and USDA Favorites — Part 20

Invert cake in pan until cool. Serve plain or topped with a lemon or chocolate glaze.

Selections from Aunt Sammy's Radio Recipes and USDA Favorites — Part 20

U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694

Selections from Aunt Sammy's Radio Recipes and USDA Favorites — Part 20

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