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From Dorothy McNett's recipes at www.dorothymcnett.com. This is called egg cake because it is a version of an old-fashioned sponge cake with no leavening other than the eggs. It also can be shaped like an Easter egg, so it becomes another version of an egg cake! As a matter of fact, this can be sculpted into many shapes for your special occasions. It is a refreshing change from the overly sweet decorated cakes we have gotten accustomed to. Serves 8-10.
1/4 cup unsalted butter
Preheat oven to 350 degrees. Brush a 9 inch layer cake pan, or a 5 by 9 inch loaf pan with olive oil, or if you have an oval baking dish use it. In glass measuring cup, melt butter 30 seconds in microwave and then add the vanilla, juice and salt to it and set aside. Measure out the flour and set aside. In batter bowl beat the eggs with electric beater until very well blended, and then gradually add the sugar. Beat at high speed for about 4-5 minutes or until the mixture is very thick and more than double in bulk. Turn mixer to very low speed and gently add the flour and the butter mixture. Blend gently, do not beat. Scoop into the oiled pan and bake for 25-30 minutes or until lightly browned. Allow to stand about 10 minutes before inverting onto a cutting board. Cool completely.
Recipe created 2009-04-07.