September 14, 2008

Brown Sugar Sponge Cake

I got the original recipe for this quick and easy cake from my Better Homes and Gardens cookbook, but I decided to use brown sugar instead of white and added 1tsp of vanilla to it to give it more sweetness. The best description for this cake would be from my friend who described it as a thick and sweet pancake. I found the texture to be a bit more dense and not as fluffy as I would have preferred (maybe because I used brown sugar instead of white) but it still had good flavor. Because of its pancake appeal, it would also taste good serving it with maple syrup and vanilla ice cream or with whipped cream and fresh fruit.

Brown Sugar Sponge Cake

1 Cup all-purpose flour
1 tsp baking powder
2 eggs (at room temperature)
1 Cup lightly packed brown sugar
1 tsp vanilla
1/2 Cup milk
2 Tbs Butter
1 Tbs confectioners sugar

1) Preheat oven to 350F; grease and flour an 8in square baking pan
2) Sift together flour and baking powder in a small mixing bowl and set aside
3) In large mixing bowl, beat eggs with an electric mixer on high for about 4min or until thick
4) Once thick, gradually add sugar while mixing at medium speed for 5min or until light and fluffy
5) Add flour mixture to sugar mixture and beat on low until just combined
6) In a small saucepan, heat milk and butter on low heat until butter melts, then beat into sugar mixture until all combined
7) Pour in pan and bake for 25min (mine took 27min) or until toothpick inserted comes out clean
8) Cool in pan on wire rack (about 30min)
9) Once cooled, remove from pan and sprinkle with sifted confectioners sugar and enjoy!

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