Speedy sponge cake

Yield: 1 servings

Measure 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

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

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