National Spongecake Day

 August 23 is National Spongecake Day. Now, I used to make a mean spongecake in my baking days, but the picture above is not it.  It looks similar though. Talk about calorie laden!!!  There is no real reason or story behind this holiday.  It is simply to appreciate the great taste of a homemade sponge cake.  

On honor of this day, I'd like to share with you the recipe for that spongecake.  I used to make in my baking days.   Just thinking about it makes me want some.  Now, mind you, it's been about 20 years since I last made it so the recipe might be a little rusty in spots, but I'm sure all you bakers will know how to tweak what needs tweaking.

4 eggs separated

1 cup of sugar

1/4 cup milk

1 cup sifted cake flour

1 tsp baking powder
vanilla
2 tbs unsalted butter, cut into two pieces

sliced strawberries

fruit cocktail

2 packages vanilla pudding

and whipped cream, lots of it

Preheat oven to 325.   Sift together the flour and baking powder and set aside. Mix milk and butter in small saucepan and melt butter over low heat. Beat egg yolks, vanilla, and sugar together until very light. Add milk and butter mixture, then add to flour.  Beat egg whites until stiff. Fold into batter. Pour batter into prepared angel food pan.

Bake about 30 minutes.  Cool completely and invert onto cake platter.  Carefully slice the cake across into 3 layers.  On the bottom layer, place a layer of vanilla pudding, sliced strawberries, and top with some whipped cream.  Place the next layer on top.  Spread rest of vanilla pudding, fruit cocktail, and top with some whipped cream.  Finally, the third and top layer is placed atop the other two.  Cover the top and sides with whipped cream and top with sliced strawberries.