Our family gathered to celebrate Chris’ birthday this week, strawberry-style! I hadn’t made Aunt Juanita’s Speedy Sponge Cake in nearly a year, meaning I was long overdue. This sponge cake is ever-so versatile because it goes well with Eckert’s homegrown strawberries, blackberries or peaches. Well-beaten eggs result in a batter that bakes to the perfect density for absorbing sweet fruit juices.
This recipe comes from Chris’ Great Aunt Juanita Eckert, who just loved to see spring arrive on the farm. She always sought me out to tell me how pretty our planters with flowers looked. Naturally, I think of her often this time of year as we plant up the pots for another season and begin the harvest season.
Aunt Juanita’s recipe for speedy sponge cake is the perfect complement for big bowl of lightly-sugared, sliced strawberries. My daughter sliced the berries while I beat the cake ingredients together. Thanks to our handy-dandy strawberry slicer tool, Ella had a bowl full of juicy berries before I even finished pouring the batter into a baking dish.
After about 25 minutes of baking, Ella and I presented a fantastic birthday dessert to Chris – sponge cake topped with sliced strawberries and a generous scoop of Eckert’s Butter Pecan Frozen Custard (Chris’ favorite custard flavor). Needless to say, we had a very happy birthday boy and family!
Eat well this spring,
- 2 large eggs
- 1 cup granulated sugar
- 1 cup flour
- 1 tsp. baking powder
- ? tsp. salt
- ½ cup hot milk, not boiling
- 1 Tbs. butter, melted
- 1 tsp. vanilla extract
- Preheat oven to 350°F. In a small bowl, beat eggs until light and thick for 5 to 6 minutes. Slowly add granulated sugar and continue beating for 2½ minutes. Fold in flour, baking powder and salt. Add milk, butter and vanilla and mix well. Pour into a greased and floured 8×8 or 9×9 baking pan. Bake for 25-30 minutes or until top is golden brown and a toothpick inserted comes out clean. Makes 9 servings.