Lazy Summer Sponge Cake
By
Christine Cahill
@proudtobeme
1
★★★★★ 4 votes5
Ingredients
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BATTER
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1 cmilk, scalded
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1/4 cbutter
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4eggs
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1 3/4 csugar
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1 tspvanilla extract
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1 3/4 call purpose flour
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1 Tbspbaking powder
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1/2 tspsalt
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TOPPING
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1/2 cheavy cream
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1 cflaked coconut
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2/3 cbrown sugar, firmly packed
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1/2 cpecans, chopped
How to Make Lazy Summer Sponge Cake
- Cake:
Preheat oven to 350 degrees. Grease 13x9 inch pan. Set aside.
Add butter to scalded milk; set aside. Combine eggs, sugar and vanilla. Beat for 1 1/2 minutes at high speed until thick and lemon colored. In separate bowl, combine dry ingredients. Add to egg mixture. Beat 1 minute at low speed. Add milk mixture; beat for 1 minute. Be sure to use a spatula and make sure mixtures are incorporated as the egg-flour mixture is very thick and will be at the bottom of the bowl. Pour into prepared pan. Spread evenly. Bake for 30-35 minutes. Cool slightly. Prepare topping while cake is baking. - Topping:
Combine heavy cream, (do not use milk-it will curdle) and brown sugar in small pan. Bring to boil over medium heat and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Spread mixture over cake.