Plain sponge cake
2 9\" cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1⅓ | cup | White sugar |
| 1 | teaspoon | Vanilla |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Cream of tartar |
| 2 | tablespoons | Cornstarch |
| 1¾ | cup | All purpose white flour |
| 10 | tablespoons | Water |
Directions
Cream together the shortening & sugar. Beat in the vanilla. Stir in the baking powder, cream of tartar & cornstarch. Measure in the flour & add the water. Stir until well combined, but do not beat the batter. If you are having problems mixing it, add a little more water, but only add it 1 tablespoon at a time as the batter should not be too wet. Turn batter into 2 prepared cake pans.
Bake at 375F for 20 to 25 minutes. Remove from oven & cool for 10 minutes on wire racks. Then turn out of pans onto racks & cool completely.
Spread with jam & make a layer cake, topped with icing or, one way my Mum used to serve such cakes was with a "butter" icing in the middle & then powdered sugar sprinkled over the top.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 08-31-95