| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Recipe |
INGREDIENTS
| 2 |
|
Eggs (1/3 to 1/2 cup) |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla (or other flavoring) |
| 1 |
tb |
Butter, melted in |
| 1/2 |
c |
Boiling hot milk |
| 1 |
c |
Sifted Gold Medal flour |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
Grease and flour 9" square pan or 12 muffin cups, lined. Beat eggs with
rotary beater until very light. Beat in sugar, salt and vanilla. Beat in
butter and milk. Sift together flour and baking powder and beat in very
quickly Immediately pour into prepared pan. Fill muffin cups 2/3 full. Bake
until cake tests done. Cool. Serve with fresh fruit; or top squares of cake
with sweetened, whipped cream and berries, peaches, or bananas.
TEMPERATURE: 350 degrees F. for cake (mod. oven), 400 degrees F. for
cupcakes TIME: Bake 25 to 35 minutes for cake, 18 to 20 minutes for
cupcakes.
From: Betty Crocker's Picture Cook Book, 1950 Often called Mock Sponge or
Hot Milk Sponge.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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