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2 eggs
1/4 teaspoon salt
1 cup sugar 1 teaspoon vanilla 1/2 cup milk 1 tablespoon butter 1 cup pastry or cake flour
Preheat oven to 350°F. <O
Beat eggs until very light. Mix salt into the sugar and beat with the eggs for 2 minutes. <O To scald milk, heat in a small saucepan until tiny bubbles form along the edge. Remove from heat. To the milk, add butter and stir in vanilla. <O Stir baking powder into the flour to distribute evenly. <O Add milk mixture to the eggs and butter mixture. Gradually stir in the flour. Mix for 30 seconds. <O Brush a 9×13 inch or a loaf pan with oil or melted butter. Sprinkle a teaspoon of flour into the pan and tap it around to coat; tap out excess flour. <O Pour batter into pan and bake in a 350°F oven for 25 to 30 minutes. <O Allow to cool for 5 minutes; run a knife along the outer edge of pan to free the edges while still warm. <O Serve cake topped with ice cream, fruit or fruit syrup, etc. <O Super Quick Version (not as light, but good): Lightly beat eggs with a fork. Melt butter; put all ingredients except flour into a food processor and blend for 1 minute. Add flour and process for 15 seconds. Proceed as above. <O Tip: Save on clean-up and use a disposable aluminum foil pan, which can also be used for freezing.
Lunch Box: Slice cake into serving size portions and wrap tightly; freeze until packing into lunch boxes in the morning
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