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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 9 - Change
Nutritional Facts
Servings Per Recipe: 9

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Sponge Cake

Date Added: January 04, 2014
This recipe gives you the amazing sensation of soft sponge that has soaked up all the delicious butter. This cake will simply melt in your mouth at you take the gleeful first bite. it wont let you down.

Ingredients:

1 Cup Cake Flour 1 Cup Sifted cake flour sift, then measure
1 Teaspoon Baking Powder 1 Teaspoon Baking powder double acting
1/2 Cup Milk 1/2 Cup Milk (evaporated is best)
1/4 Cup Butter 1/4 Cup Butter or margarine
6 Unit Eggs 6 Unit Egg yolks (up to 5)
1 Cup Sugar 1 Cup Sugar
1/2 Teaspoon Vanilla 1/2 Teaspoon Vanilla grated lemon zest or orange zest
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Directions:

1. Sift together flour and baking powder.

2. Heat milk and butter till butter melts; keep hot.

3. Beat egg yolks till thick and lemon-colored; gradually add sugar, beating constantly.

4. Add vanilla. Add flour mixture; stir just till mixed.

5. Gently stir in the hot milk mixture. Bake in greased and floured 9x9x2-inch pan at 350 degrees for 30 to 35 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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