Butter Sponge Cake
Butter Sponge CakeYield: 2 8-inch cake layersIngredients
[*]2 eggs
[*]1/4teaspoonsalt
[*]1cupsugar
[*]1teaspoonvanilla
[*]1/2cupmilk
[*]1tablespoonbutter, or margarine
[*]1cup sifted enriched flour
[*]1teaspoonbaking powder
Directions
[*]Set oven for moderate, 350f.
[*]Beat eggs until very light and thick.
[*]Beat in salt, sugar, and vanilla.
[*]Heat milk and butter to boiling point; beat in.
[*]Mix and sift flour and baking powder.
[*]Beat in.
[*]Bake in greased square cake pan, 8 by 8 by 2 inches, about 30 minutes.
[*]Cool on cake rack.
[*]Frost as desired.
[*]Or bake at same temperature in two greased 8-inch layer cake pans, 20 to 25 minutes.
[*]Variation for boston cream pie: put layers together with vanilla or chocolate cream filling made with pudding mix, dust top layer with confectioners' sugar.
[*]Variation for washington pie: put layers together with raspberry jam, dust top with confectioners' sugar.
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