Butter Sponge Cake

Preheat oven to 350F
Grease two 9" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1/3 cup butter
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
5 egg yolks
1/2 cup granulated sugar
1 cup pre-sifted Monarch soft wheat flour

Melt and allow to cool, butter.
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually beat in first amount of sugar.
Beat until stiff and shiny.
Beat until very thick and lemony, egg yolks.
Gradually beat in second amount of sugar.
Sift over egg yolk mixture (in 4 portions), folding in after each addition, flour.
Fold in melted butter.
Pour egg yolk mixture over meringue and fold to combine.
Turn into prepared pans.
Bake for 20 to 25 minutes.
Cool in pans for 10 minutes.
Remove pans ans allow to cool on wire rack.