Tuesday, April 29, 2008

1950s Sponge Cake

I have made this recipe twice recently, once we had it for the cake in Strawberry Shortcake and the second time we had it topped with lemon glaze. Both times it was delicious.
This recipe calls for just 1 tablespoon of butter and 2 eggs. It is similar, but better, than the sponge cake dessert cups sold with strawberries at the grocery store.
from the 1950 edition of Betty Crocker's Picture Cook Book
Inexpensive Sponge Cake
Generously grease and flour 8 inch square pan or 12 muffin cups
Preheat oven to 350.
2 eggs
Beat with a mixer or rotary beater until very light.
1 Cup sugar
1/4 t salt
1 tsp flavoring, I used vanilla but lemon or butter extract would be good too
Beat in
1 T butter melted in 1/2 Cup very hot milk I heated them in the microwave
carefully beat in to sugar and egg mixture.
1 Cup flour
1 tsp baking powder
add to wet ingredients, stir together quickly and immediately pour into prepared pan. Bake until cake tests done.
28-35 minutes for cake
18-20 minutes for cupcakes.
Betty suggest to serve it fresh with fruit like berries, bananas and peaches, top with whipped cream.

1 comment:

  1. This looks like a delicious and thrifty cake. I will be trying this in the near future.


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