Recipe: Butter Sponge Cake with Broiled Coconut Frosting (using 11 egg yolks!, 1950's)

BUTTER SPONGE CAKE


11 egg yolks
2 cups sifted sugar
1 cup milk, scalded
1 tsp. vanilla
2 1/4 cups cake flour
2 tsp. baking powder
1/2 cup butter, melted
Broiled Coconut Frosting (recipe follows)

Beat egg yolks 10 minutes and add sugar until light colored and fluffy. Add milk and vanilla. Sift flour and baking powder. Add to batter. Fold in butter. Place in 2 greased (8x8-inch) baking pans.

Bake in moderate oven (350 degrees F) for 30 to 40 minutes.

Frost warm cakes with Coconut Frosting. Brown lightly in broiler.

BROILED COCONUT FROSTING

6 tbsp. butter, melted
2/3 cup brown sugar
1/4 cup heavy (whipping) cream
1 cup moist shredded coconut
1/2 tsp. vanilla

Thoroughly combine ingredients and spread over warm cake.

Makes 2 (8-inch square) cakes
Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com (about the collection)