Inexpensive sponge cake
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs (1/3 to 1/2 cup) | |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla (or other flavoring) |
| 1 | tablespoon | Butter, melted in |
| ½ | cup | Boiling hot milk |
| 1 | cup | Sifted Gold Medal flour |
| 1 | teaspoon | Baking powder |
Directions
Grease and flour 9" square pan or 12 muffin cups, lined. Beat eggs with rotary beater until very light. Beat in sugar, salt and vanilla.
Beat in butter and milk. Sift together flour and baking powder and beat in very quickly Immediately pour into prepared pan. Fill muffin cups ⅔ full. Bake until cake tests done. Cool. Serve with fresh fruit; or top squares of cake with sweetened, whipped cream and berries, peaches, or bananas.
TEMPERATURE: 350 degrees F. for cake (mod. oven), 400 degrees F. for cupcakes TIME: Bake 25 to 35 minutes for cake, 18 to 20 minutes for cupcakes.
From: Betty Crocker's Picture Cook Book, 1950 Often called Mock Sponge or Hot Milk Sponge.