Sponge Cake

Sponge Cake

My mom found and made this recipe for us the past weekend. It was light and fluffy – thoroughly enjoyed by all!

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon butter
Coconut Topping (see recipe below), optional

Preheat oven to 325°. In mixing bowl, beat eggs well. Add sugar and vanilla. Beat until light.

In a separate bowl, combine flour, baking powder, and salt. Fold dry ingredients into egg mixture by hand.

In a small saucepan, bring milk and butter to a boil. Slowly add milk/butter to batter, stirring gently. Pour into a well-greased and floured 7X12 or 9X9 inch cake pan. Bake 30-35 minutes.

When cake is partially cool, spread with Coconut Topping and broil, if desired.

Coconut Topping
Combine:
½ cup brown sugar
1/3 cup butter or margarine
¼ cup cream or milk
½ cup chopped nuts
1 cup coconut
Spread on warm cake and broil 2-4 minutes until brown. Watch closely.

Recipe adapted from: The More with Less Cookbook