Phenotype C
Grandma's Walnut Sponge Cake

6 eggs separated
1/2 cup cold water
1/2 teaspoon vanilla extract
3 tablespoons fructose
1-1/4 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
3/4 teaspoon cream of tarter


First beat egg yolks until thick and smooth. Then add water, vanilla and fructose. Beat until fluffy. At low speed add in flour, sinnamon, salt, and finally walnuts. In separate bowl beat egg whites until until soft peaks form, then add cream of tartetr and continue beating until stiff glossy peaks form. Then gently fold in egg yolks to egg white mixture. Lightly spray baking 9" tube or other prety molded pan with Pam. Bake at 325 degrees F (or 165 degrees C) for 60-70 minutes, cake should spring back like sponge when done. Let sponge cake cool one hour before attempting to remove from pan. Gently release edges and flip onto cake plate. Top with Dry Milk Glaze and fresh fruit.