The best Sponge cake ever!
The best Sponge cake ever!

Do you remember all the times you were craving shortcake for dessert and the store only carried those yellow, round, dry and flavorless shortcake cups?  Once you try this sponge cake, you’ll never eat those again.  Best of all?  This cake will be in the oven in less than ten minutes.  I promise!

For 9 x 9 pan

2 eggs

1 cup white sugar

1 teaspoon baking powderRaspberry and Blueberry Shortcake with Lemon Curd

1 cup all-purpose flour

1/2 cup milk

2 tablespoons butter

Prepare pan and set aside.  I like to use parchment paper to line the pan.

Preheat oven to 350*.

Beat eggs for three to four minutes on medium speed.  Gradually add the sugar, beating for another four minutes, scraping bowl often.  Mixture should be light yellow and a bit bubbly.

Add baking powder and give it a quick 15-second mix.  Add flour and mix until just combined.

In a small saucepan, heat the milk and butter just until butter melts.  Pour into the batter, mixing constantly.  Pour batter into prepared pan.

Bake 28 -30 min or until cake is a golden color and toothpick inserted in the center comes out clean.

When the family is in town, I time and a half the recipe and put it in a 9 x 13 pan lined with parchment.  Needs a few extra minutes in the oven.

Ingredients for 1 ½ times the recipe are:

3 eggs

1 ½ cup white sugar

1 ½ teaspoon baking powder

1 ½ cup all-purpose flour

¾  cup milk

3 tablespoons butter

7/1/15 For Chew Wanna Eat, by Tika


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