Aunt Juanita’s Speedy Sponge Cake with Strawberries

Our family recently gathered to celebrate Chris’ birthday with a dessert inspired by strawberry season: Aunt Juanita’s Speedy Sponge Cake topped with sliced strawberries and frozen custard.

This treasured family recipe comes from Chris’ great-aunt, Juanita Eckert. Aunt Juanita loved seeing spring arrive on the farm and always made a point to tell me how much she enjoyed the flower-filled planters. I often think of her as we prepare the farm for a new growing and harvest season.

Her speedy sponge cake is wonderfully versatile and can be served with Eckert’s homegrown strawberries, blackberries or peaches. Beating the eggs until they are light and thick gives the cake its signature texture, allowing it to soak up every drop of sweet fruit juice.

While I prepared the batter, my daughter, Ella, sliced a bowl of fresh strawberries. After approximately 25 minutes in the oven, the cake was golden brown and ready to serve.

We topped each slice with lightly sugared strawberries and a generous scoop of Eckert’s Butter Pecan Frozen Custard—Chris’ favorite flavor. It was a simple but delicious way to celebrate the birthday boy!

Eat well,
Angie

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup hot milk, not boiling
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease and flour an 8-by-8-inch or 9-by-9-inch baking pan.
2. In a small bowl, beat the eggs for 5–6 minutes, or until light and thick.
3. Slowly add the granulated sugar and continue beating for another 2½ minutes.
4. Gently fold in the flour, baking powder and salt.
5. Add the hot milk, melted butter and vanilla extract. Mix until combined.
6. Pour the batter into the prepared baking pan. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool slightly before serving it with lightly sugared strawberries and Eckert’s Frozen Custard.

Makes nine servings.