Prep 15 mins
Cook 40 mins
Old faithful! I've used this recipe for years because it's just so easy. It has a nice sweet crust on the top which I know is probably because the recipe calls for too much sugar. I actually like it like that because then I don't have to frost it! :-) So, I thought I'd post it anyway. Adjust sugar according to your taste. To each his own!!
- 4 eggs
- 2 cups sugar
- 1⁄2 teaspoon salt
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup milk
- 2 tablespoons butter
- 2 teaspoons vanilla
- Beat eggs until light; add sugar. Mix flour, baking powder and salt.
- Put butter into milk and bring to a boil. Add this after flour mixture has been added.
- Add vanilla.
- Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.
This was delicious! I was looking for a recipe for my mother's birthday. She wanted strawberry shortcake, and usually she buys (ick) shortcake from the grocery. I wanted to make it instead, and found this recipe. I wanted to be able to make it in a 9x13 pan, and I wanted it to be a tasty sponge cake, not plain like an angel food. I also had never made one before, and didn't know if I could do all the whipping egg whites I always associated with sponge cakes. This recipe gave me everything I wanted, AND my mother LOVED it! I will be making sponge cakes now! (It worked even though my son messed up the racks, and it cooked tilted. It was funny looking due to the tilt, but it still worked--this is a workhorse recipe that can take some mistakes-LOL!)
This is a favorite recipe from my husband's family in Maryland. The only difference is my recipe calls for 1/2 c. butter. I have also used cake flour with success. I bake this cake in a regular pan (or 2 round 9" cake pans)and then frost with mocha icing. I know many people who have not been able to get the cake to rise- I have heard the key is to beat the eggs well (about 5-10 minutes!)Enjoy.