Speedy sponge cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Flour |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Butter |
| ½ | cup | Hot milk |
| 1 | Egg white | |
| ¼ | teaspoon | Baking powder |
| ½ | cup | Brown sugar |
| ¼ | cup | Chopped nuts |
Directions
BAKED-ON FROSTING
Preheat oven to 350~. Sift dry ingredients. Melt butter in hot milk.
Beat eggs until light and thick. Slowly add sugar; beat with a spoon 5 minutes, or with electric mixer for 2½ minutes.
Working quickly, fold sifted dry ingredients into egg-and-sugar mixture all at once. Then, all at once, add hot milk in which butter has been melted. The folding in of the dry ingredients and milk should take only 1 minute. Bake in greased and flour-dusted 8-inch square pan for 30 minutes. Remove from oven, leaving oven on.
Beat egg white with ¼ teaspoon baking powder. Gradually beat in brown sugar; spread over hot cake. Sprinkle with chopped nuts. Bake in oven until lightly browned, about 15 minutes.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Edith Wright Holmes, Brookfield, Mass.
From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking