Recipe: Butter Cream Sponge Cake (Sapphire flour bag recipe, 1950's)

BUTTER CREAM SPONGE CAKE

4 eggs
2 cups sugar
1 1/2 cups Sapphire (brand) Flour, divided use*
3/4 teaspoon salt
1 cup milk, scalded with 6 tablespoons butter
2 1/2 teaspoons baking powder
1 teaspoon vanilla

Beat eggs and sugar together until light.

Sift flour before measuring. Sift 1 1/2 cups of the flour with the salt. Add to egg mixture, stirring only enough to blend.

Gradually add hot milk and butter. Add 1/4 cup flour sifted with baking powder. Add vanilla. Stir only until smooth. Pour batter, which is quite thin, into well-greased, floured 13x9-inch pan.

Bake in a preheated 375 degrees F oven for 40 minutes.

*Unbleached all-purpose flour can be substituted for the Sapphire brand flour.

Makes 1 (13x9-inch) cake
Source: Vintage recipe clipping: Sapphire Bread (Sapphire flour bag recipe, 1950's)