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Sponge Shortcake




Source of Recipe


by Millie, from BH&G


List of Ingredients




1 C sifted all-purpose flour
1 tsp baking powder
¼ tsp salt
2 eggs (I like to bring to room temp)
1 C sugar
½ C milk
2 Tbls butter
1 tsp vanilla


Recipe



Sift together flour, bakin powder, salt ~*~ set aside

Beat 2 eggs till thick & lemon~colored, about 3 min’s at high speed on mixer. Gradually add sugar, beating at medium speed 5 min’s. Batter with be really fluffy & “rich~looking”

By hand, quickly fold in dry ingredients into egg mix.

Add butter to milk (I generally cut butter into four pieces) and heat to “hot” but DO NOT BOIL just til butter is almost completely melted. Stir in vanilla.

Stir milk mix into batter. Blend well. Pour into paper~lined (parchment) 8x8x2~inch bake pan. Bake at 350° for 25~30 min’s. Cool in pan 15 min’s. Lift from pan. Cut and serve warm (or room temp) with sweetened fruit & whipped cream.