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FRUIT SPONGE CAKE 
7 lg. eggs, separated
10 oz. glass for measuring
1 glass & 1 tbsp. flour
1/4 glass orange juice with squeeze of lemon juice
1 tbsp. oil
3/4 glass sugar
1 tsp. vanilla
1/4 c. chopped apples or
1/4 c. blueberries

Beat yolks until lemon colored. Add vanilla, oil and juice. Add gradually 1/4 glass sugar. Sift in flour gradually. Mix after each addition.

Beat egg whites with clean dry beater until soft peaks form. Beat in remaining sugar gradually. Should not be stiff. Fold in egg yolk mixture until color is uniform. Pour into spring or tube pan. Drop fruit from height so it sinks in. Sprinkle cinnamon on top if apples are used. Bake 1 1/2 hours at 325 degrees or until finger does not leave impression.

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