Sponge Cake

  I rarely make cake from scratch. I will make jelly rolls and this easy recipe for sponge cake in the Deseret Recipe book caught my eye. Having some fresh strawberries and homemade ice cream we though it would be just the thing to have with the berries.
  I must say, this really is simple. No fancy ingredients, you most likely have all of them in your cupboard. It took very little time and was tasty and would be good with any fresh or canned fruit. It would make a good base for a trifle also.
  This is one recipe I will make often this summer while the fresh fruit is available and then again this winter to have with canned fruit.  
  Do try it if you are looking for a simple, plain cake to serve with any fruit.
Sponge Cake
Beat 4 eggs until very light (lemon colored)
Beat in 2 cups sugar, ½ teaspoon salt, 2 teaspoons lemon or vanilla flavoring
Bring to boiling point 1 cup of milk with 2 tablespoons butter. Beat this slowly into the sugar and egg mixture. 
Have ready 2 cups of sifted flour with 2 teaspoons of baking powder and quickly beat into sugar and milk mixture.
 Immediately pour into 2 greased and floured 9 inch layer pans or a 13 x 9 inch pan. Bake at 400° for 25 to 30 minutes. Cool before cutting. Serve with your favorite fruit or topping.
  You can divide this recipe in half and bake in an 8 inch square pan as I did.

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