Saturday, July 19, 2014

Happy Anniversary to Us! Strawberry & Blueberry Sponge Cake

by Peg Cochran

Celebrate!  Celebrate! Dance to the music...oops, you've caught me dancing, I'm so excited about our anniversary celebration.  We are having two contests (more below) and lots of lucky winners!

I am celebrating with strawberry & blueberry sponge cake.  This recipe comes from Teta Ann, my late husband's aunt.  (Teta means aunt.)  She was an amazing baker (and cook).  She could take a lump of strudel dough and stretch it until it covered her entire dining room table!

We always called this "strawberry shortcake" but in reality, it's a sponge cake and very easy to make.  You can top it with any kind of fruit you like.  The cake itself is very light and airy.

It's easy to remember, too!  8 eggs, 8 tablespoons flour, 8 tablespoons sugar!

My sister-in-law and I are the third generation to use this recipe, and I'll be passing it along to my daughters, too!  I hope you enjoy it as well.

Teta’s Sponge Cake

8 eggs, separated
8 tablespoons sugar
8 tablespoons flour
¼ teaspoon baking powder
1 teaspoon vanilla

Beat egg yolks, sugar and vanilla until thick and lemon colored.  Beat egg whites until stiff.

Stir baking powder into flour and add mixture to egg yolk mixture one tablespoon at a time. 

Fold in stiffly beaten egg whites.

Bake in a greased and floured 8 x 12 inch pan (I used a 9 x 13 and it worked fine) for 20 to 30 minutes at 325 degrees. (My oven runs hot so I check it early.)  I also just sprayed the pan with cooking spray which wasn't around when this recipe was created.

Let cake sit 5 to 10 minutes then turn out onto a rack covered with a brown paper bag (or brown paper!).  The brown paper will absorb some of the grease from the eggs in the cake.

Beat one pint of whipping cream with powdered sugar (as desired for level of sweetness)

Cover cake with whipped cream.  Dip strawberries or other fruit in sugar and arrange on cake.  (Or, you can cheat like I did, and put the berries in a bowl and sprinkle with sugar.)  

Separate yolks and whites

Beat egg whites until stiff

Beat yolks and sugar until lemon colored

Fold egg whites into yolks

Ready to go into the oven

Nicely browned on top

Invert onto rack covered with brown paper

Prepare your choice of fruit

Cover cake with prepared whipped cream

Ready to decorate

Happy 5th anniversary Mystery Lovers' Kitchen!

We want to share our excitement and celebrate with you with some fabulous prizes.  To enter our daily book giveaway for today, just leave a comment below telling us with whom you shared information about our contest—your sister, friend, neighbor, book club—it’s up to you!  I am giving away TWO books--an e-book from my Lucille Series--CONFESSION IS MURDER and a copy of the third book in my Gourmet De-Lite series, ICED TO DEATH.  Remember to leave your email address so I can contact you if you win!

And now for the BIG contest news:  we are also giving away a darling mystery-themed tote bag STUFFED with seven of our books!  To be entered in that contest, send us a picture of one of the Mystery Lovers’ Kitchen bloggers’ books with:

a)      A cat

b)      A dog

c)       At the library

d)      At the bookstore

e)      Having summer fun

Five lucky people will win the tote and all the great summer reads.  To enter the photo contest go HERE for directions and the entry form.


For more about my books, visit my web site or Facebook page.


  1. I would enjoy continuing to read your series.

  2. I shared the news of the contest with my sister, she was with me when I took one of the pictures, and I think I will be using her pets to take a couple more pictures. I also share with everyone on Facebook. Your books are great! Thanks!


  3. I shared the photo contest on Facebook and told my boyfriend and his mom about the anniversary and contest. rachelkb at

  4. I love your books. The recipe looks and sounds delicious. Thank you for sharing, and for this wonderful opportunity! :)

  5. This recipe sounds easy enough-and perfect for the hot weather that's coming my way. Now I just have to clear the kitchen table! I shared on my personal Facebook page.

    cozyupwithkathy at gmail dot com

  6. I enjoy your books. Thanks for this feature. I told my friends. saubleb(at)gmail(dot)com

  7. Shared on my FB page. Cake looks sooooooooo good!

  8. What a wonderful recipe. I interested my neighbor in this giveaway and wonderful site. elliotbencan(at)hotmail(dot)com

  9. Peg, what a fun and festive cake! And so simple. Thanks! Hasn't this week been fun with all the festivities? Have you seen all the photos posted on our MLK page for the contest?

    Daryl / Avery

    1. I'm loving the pictures so keep them coming folks! Some of you have gotten very creative and are making it such fun! We're having a blast celebrating with you.

    2. The pictures are wonderful! Thanks to everyone who is participating!

      Peg, a cake with 8 eggs *has* to be good! Yum!

  10. I forgot to mention I have shared on Facebook.

  11. This is so pretty, Peg! It looks amazing and not hard at all. I think that's worth a celebration.


  12. Perfect for a celebration.
    You have remarkable shiny bowls and colanders! They reflect the colors really well.
    I've Facebooked you as always.

  13. Looks colorful
    Told a friend

    bn100candg at hotmail dot com

  14. What a beautiful cake and recipe, Peg! Happy anniversary!

    ~ Cleo

  15. I had lunch with my cousins today and told them.
    lkish77123 at gmail dot com

  16. Shared on Facebook. Happy Anniversary! Kuzlin(at)aol(dot)com

  17. Love this recipe and plan to make it as soon as I am able to once again. I shared with my sister and a few friends who all like your books so much.

    Thank you.

    1. I am not sure if this Google address would ever get to me so if I were lucky enough to win my address is

      Happy anniversary. Keep up the great it.

  18. Shared with my best friend. BJP2000[at]sbcglobal[dot]net

  19. I shared with my husband and my friend. Email is

  20. I shared with family and friends. I love your blog!!!

  21. I shared on Facebook and Twitter