Summer Berry Sponge Cake
ready in: 30-60 minutes
recipe id: 63518
2 cups sugar
2 cups flour
1 teaspoon vanilla extract
1 cup scalded milk
2 tablespoons butter
2 cups fresh blackberries, raspberries or blueberries
Preheat oven to 350° F. Butter and flour an 8 x 8 x 3 inch pan.
Melt 2 tablespoons butter in the scaled milk. Beat eggs and sugar until lemon yellow in color. Add flour, vanilla and scaled milk/butter mixture. Mix well (batter will be thin).
Add fresh berries and pour batter into prepared pan. Bake for 30-40 minutes or until center springs back when touched.
Serve warm or cold with whipped cream and fresh strawberries.
nutritionNutritional data has not been calculated yet.
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