3000 miles 'til dinner.

This recipe came to me by way of my great friend Ronna, whose mother, Hazel, loved to bake well in to her 90’s.  Hazel passed away this year and I miss her. She had such zest for living and was a “pull yourself up by your bootstraps and do what needs to be done” kind of woman. She was kind, hardy and just as sweet as this dessert she loved to make for her friends and family. It is absolutely the best sponge cake ever, so perfect this time of year served with berries and whipped cream, just the way Hazel would do. 

Prep: 20 minutes

Pan:  1-10” round /square pan: lightly oil sides & bottom & line bottom with parchment

Baking time:   approx 20 minutes 

Oven temp:  350 degrees, middle rack

Servings:   1 - 10” sponge cake

♥PANTRY, FRIDGE, MARKET♥♥

2 large eggs, room temperature

1 C. granulated sugar

1/2  t. sea salt

1 t. pure vanilla

1 T. butter

1/2 C. milk

1 C. unbleached flour

1 tsp. baking powder

♥PREP

Using an electric mixer or hand beater, whip the eggs, sugar, salt and vanilla until the mixture triples in volume. This will only take 3-5 minutes.  Meanwhile, heat milk and butter in a small heavy bottom pot (or in microwave) until hot, but not boiling. 

As soon as egg mixture is fluffy, sift all the flour and baking powder over the mixture, gently folding in, using a rubber or wooden spatula. Add hot milk and fold in until batter is silky smooth. Pour into the prepared pan.

♥BAKE - 350 degees

Bake until tooth pick inserted in the center comes out “clean” and top of cake feels firm to the touch.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*bake in cupcake pans or an angle food cake pan

♥ Helpful Hints♥

*cake freezes well; wrap in several layers of plastic wrap and seal tightly

(MIL post)