1 1/2 cups of sugar
1/2 cup of water
6 eggs, separated
1 cup of plain flour
1/2 teaspoon of cream of tartar
1 teaspoon of vanilla
Beat egg whites until stiff.
Beat egg yolks with vanilla.
Put sugar and water in pan and boil until threads form from a fork. Beware of it crystallising!
Pour over the egg whites and beat until cool.
Add the well beaten yolks and vanilla, and stir well.
Sift the flour and cream of tartar, and fold in carefully.
Pour into an ungreased tin and bake for 40-50 minutes at 300F/150C.
Theres a lot of sugar and egg, so keep an eye on it, it might burn quickly, hence the low temperature.
Turn out when completely cooled.
It is a sweet cake and would go well with a bit of ice cream or cream or custard.
I used six duck eggs for this cake and the whites whipped up beautifully.