SPONGE SHORTCAKE
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
2 tablespoons butter
1/2 cup hot milk
1 teaspoon vanilla
sweetened fruit and whipped cream (for serving)
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with waxed paper.
Sift together flour, baking powder, and salt; set aside.
Beat eggs till thick and lemon-colored, about 3 minutes at high speed on mixer. Gradually add sugar, beating at medium speed 5 minutes. By hand, quickly fold dry ingredients in to egg mixture.
Add butter to hot milk. Stir into batter with vanilla. Blend well. Pour into prepared baking pan.
Bake at 350 degrees F for 25 to 30 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan.
Top cake with sweetened fruit and whipped cream.
Makes 1 (8-inch) cake
Source: Better Homes and Gardens Cookbook, 1976
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
2 tablespoons butter
1/2 cup hot milk
1 teaspoon vanilla
sweetened fruit and whipped cream (for serving)
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with waxed paper.
Sift together flour, baking powder, and salt; set aside.
Beat eggs till thick and lemon-colored, about 3 minutes at high speed on mixer. Gradually add sugar, beating at medium speed 5 minutes. By hand, quickly fold dry ingredients in to egg mixture.
Add butter to hot milk. Stir into batter with vanilla. Blend well. Pour into prepared baking pan.
Bake at 350 degrees F for 25 to 30 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan.
Top cake with sweetened fruit and whipped cream.
Makes 1 (8-inch) cake
Source: Better Homes and Gardens Cookbook, 1976
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