Friday, April 16, 2010

Easy 2 Egg Spongecake by Margaret Ullrich

Strawberries are appearing in the markets.  Pick up some, along with a carton of heavy cream (or your favorite whipped topping) and make

                        EASY 2 EGG SPONGECAKE
crisco 8 inch square 
   or 2 8 inch round pans          
preheat oven to 350º           
1 8 inch square    30 min.  
2 8 inch round      20 min.

beat until light and thick
2 eggs
beat in 
1/4 teaspoon salt
1 Cup sugar
1 teaspoon vanilla
heat to boiling point 
1/2 Cup milk
1 tablespoon margarine
beat into egg mixture
sift together
1 Cup flour
1 teaspoon baking powder
beat into egg mixture only enough to blend

pour into prepared pan(s)
cool, inverted, 1 hour

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