lazy summer sponge cake

★★★★★ 4 Reviews
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By Christine Cahill
from Fair Lawn, NJ

This is a recipe for a cake that my Mom used to make a lot. It is light and nice for a warm summer day. It's easy and delicious. If you like sponge cake and coconut, you will really like this cake. Sorry, but I do not have a picture. Next time I make it I will take one.

serves Makes a 13" x 9" 1 layer cake.
prep time 30 Min
cook time 35 Min

Ingredients For lazy summer sponge cake

  • BATTER
  • 1 c
    milk, scalded
  • 1/4 c
    butter
  • 4
    eggs
  • 1 3/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • TOPPING
  • 1/2 c
    heavy cream
  • 1 c
    flaked coconut
  • 2/3 c
    brown sugar, firmly packed
  • 1/2 c
    pecans, chopped
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How To Make lazy summer sponge cake

  • 1
    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.
  • 2
    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.

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