Submitted by: Colleen and Jeff Prentiss
Prep Tim: 15 minutes Baking time: about 40 minutes Oven Temp: 350 degrees
This easy sponge cake is quick and easy to prepare, and quite money-saving on the budget!! Very tasty, and a great compliment when served with fresh fruits such as sweet cherries, strawberries, raspberries, blueberries or peaches!
For 1 cake, which is 6 to 8 servings, you will need the following:
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
dash of salt
1/2 cup milk
2 tablespoon butter
Almond Topping (recipe follows)
Almond Topping: In a small pan, mix 1/4 cup butter, 1/4 cup sugar, 1/2 cup sliced almonds, 2 teaspoons flour and 2 tablespoons milk. Bring mixture to boiling, stirring. Spread warm over cake.
Preparation: Beat eggs and sugar until thick and pale, beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend.
Scald milk in a small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture, mixing just enough to blend. Pour batter into a greased 8-inch baking pan.
Bake at 350 degrees until top of cake is well browned and cake tests done with a wooden toothpick inserted at center, comes out clean; about 35 to 40 minutes.
Spread lightly and evenly with Almond Topping. Place about 6 inches below broiler unit and broil until topping bubbles and browns, about 3 to 5 minutes.
Let cake cool on a wire rack for about 5 minutes. Then loosen edges and remove from pan.
***Note: This recipe calls for using an 8-inch springform baking pan, if you do not have one, don’t worry, you can use your regular round 8-inch pan or a square one.
