lazy summer sponge cake
(4 ratings)
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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.
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(4 ratings)
yield
serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For lazy summer sponge cake
- 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
- 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
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1Cake: 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.
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2Topping: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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