Easy Old-Fashioned Spongecake

My mother's favorite summer cakes were all based on spongecake and summer fruit with whipped cream. They were light and not overly sweet, but always indulgent.


So when I spotted this strange spongecake recipe, I had to give it a try. It's a Better Homes and Gardens Recipe from the fifties that's supposed to be quick and easy.


However, I have to say this is one of the stranger recipes I have ever made. Not only is there no separation of eggs or gentle folding so they won't collapse, but logic would seem to dictate that the hot milk really ought to deflate the whole thing! 


Interestingly, they recommend baking it in a square pan. How very chic and modern for the fifties. I cut it in half to create two layers, added whipped cream and strawberries and had a fabulous dessert in no time.


The only major things to notice are that the eggs have to be room temperature and the sugar must be added slowly so the eggs won't deflate.

Hot Milk Spongecake

(from Better Homes & Gardens)

2 eggs (room temperature)
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup milk
2 tablespoons butter + extra for greasing pan

Take the eggs out of the refrigerator 30 minutes before using.

Preheat oven to 350. Grease a 9x9 pan well with butter. Combine flour with baking powder and set aside.

Beat the eggs until thick, about 4 minutes. Slowly add the sugar. Beat for another 4-5 minutes. Add the flour mixture and beat just enough to combine. 


Heat the milk and the butter enough for the butter to melt. Pour into egg mixture and beat to combine. Pour into prepared pan and bake 20-25 minutes.


Choose your own fruit. This would work equally well with blueberries or sliced peaches. I used about one pound of strawberries.

To make the cream:

1 - 2 cups of heavy cream
1/3 cup powdered sugar per cup of cream
splash of vanilla

Beat the cream until it begins to take shape. Add the sugar and continue to beat, adding the vanilla. Beat until it holds a shape.

Use a serrated knife to slice the cake in half horizontally. Spread cream over the cut side of the bottom half. Lay strawberry slices on top of the cream. Cover with the top half of the cake. Spread cream over the top. Arrange strawberries on the top in a pleasing pattern.

If there is leftover cream, pass it in a bowl when serving.