…until we make Strawberry Shortcake. Just for fun, here’s the recipe for my favorite way to eat it.
Hot Water Sponge Cake
2 eggs separated
¼ cup hot water
1 teaspoon vanilla
¾ cup sugar
⅛ teaspoon salt
1 cup cake flour
1 ¼ teaspoons baking powder
Preheat the oven to 325ºF. Line the bottom of a 9-inch square cake pan with wax paper or place 12 fluted paper liners in a 12-cup muffin pan.
Beat the egg yolks, hot water, and vanilla together until very thick and pale. Slowly beat in ½ cup of the sugar; set aside.
Beat the egg whites until foamy, add the salt, and continue beating until they hold soft peaks.
Gradually beat in the remaining ¼ cup sugar and beat until stiff but not dry.
Stir a fourth of the whites into the yolk mixture and sift the flour and baking powder over them.
Gently fold in remaining egg whites until blended.
Spoon into the pan and bake, 25-30 minutes for the cake, 20 minutes for the cupcakes, or until a toothpick comes out clean.
Top these cakes with fresh strawberries and sugar.
Then you can eat it like Owen:
Like me:
Or like Kris:
Um, I’ll take one serving of “like Owen” and one serving “like Mary”. Kris- no cream? Shame on you! 😛
Oooo! A tutorial! Very nice. We do our shortcake biscuit-style, and on the 4th, it’s always star-shaped biscuits. I’ll take mine Kris-style, please. My tummy doesn’t like cream in any form!
Uh, Tisra – the name is “Strawberry Shortcake”. I believe I’ve got all the necessary components there, thank you 🙂
Looks yummy! Thanks. Yesterday at the lake I had some fresh blueberry pie and then later some watermelon that dripped down my chin and everything. It was nearly perfect. I’ll have to try shortcake soon.
Ooh, yummy and a tutorial to boot! Thanks. Now I want some- with whipped cream 🙂
BTW, I’m going to have to make this. So how hot is the hot water? Is it tap water hot? Thx.
That looks SO yummy 🙂