This is an everyday cake suitable for serving with fruit toppings and ice cream. The recipe is over 75 years old and was contributed by Ms. F.S. Bates of Indiana.

Cooks Note: This recipe contains no butter or shortening of any kind, so is similar in texture to an angel food cake, with the added richness provided by the egg yolks.

Cream together sugar and eggs for 8 minutes or until light and fluffy. Stir in boiling water (be careful not to splash boiling water from bowl).

On a sheet of wax or parchment paper, sift together flour, baking powder and a pinch of salt.

With mixer on lowest speed, add flour mixture and flavorings. Turn mixer off and gently fold in egg whites which have been beaten until stiff but not dry.

Bake in an ungreased pan in a preheated 325°F oven until a toothpick inserted in center comes out clean (45-60 minutes). Remove cake from oven and allow to sit for several minutes to cool, then run a butter knife around the edges to free it from the sides, then turn the pan upside down to cool completely. The bottom of the cake may be lined with parchment or wax paper for easier removal.

When beating the egg whites, use a spotlessly clean mixing bowl and beaters which have been wiped with vinegar or lemon juice for best results. A pinch of cream of tartar may be added to the whites while beating to stabilize them and provide extra volume.