Sponge Cake - 5 - Hot Milk Sponge Cake
Source of Recipe
THE MAMA'S COOK BOOK - Mrs. J. P. Ethridge
Recipe Introduction
The MAMA'S COOK BOOK was prepared by the Pre-School Group of the Louisville (Georgia) Parent Teacher Association many years ago when most women knew the ins and outs of cooking. Therefore part of the directions are sometimes left out.
List of Ingredients
1 cup sifted Swans Down Cake Flour
1 tsp. Calumet Baking Powder
3 eggs
2 tsp. lemon juice
6 tbsp. hot milk
1 cup sugar
Recipe
Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time, until all is added. Add milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven 350 degrees for 35 minutes or until done. Or bake in two lightly greased 8 x 8 x 2 inch pans in moderate 350 degree oven 25 minutes. Top with favorite sauce or is good for strawberry shortcake.
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