Butter Sponge Cake
11 egg yolks
1 c. milk
1 tsp. vanilla
2-1/4 c. cake flour
2 tsp. baking powder
1/2 c. butter, melted
Beat egg yolks with sugar until light colored and fluffy. Add milk and vanilla. Sift flour and baking powder three times. Add to egg mixture. Fold in butter. Bake in 2 loaf pans or one bundt pan, greased and floured. Bake at 350 degrees for 40 minutes.
This recipe came from Sherry Whalen’s mom, Gwen Peter from Cresco, Iowa, who at age 81 still lives at home with her 87 year old husband who still mows their own lawn. They both clean their large church and volunteer in their community on so many days a week that Sherry finds it difficult to visit them because they’re so busy! And you, Gwen, for this great recipe to use each time I make an angel food cake. It’s a winner!
Here is my weekend boarder – Simka, an English Springer Spaniel. She is such a sweetheart – no problems at all. I took her with me yesterday to a Pumpkin Day with Becky and she climbed right into Becky’s lap.
I’m off to church, only one service today.