Today is a throw back to one of our very first recipe blog posts. As you know, we created the site in early 2007 to help my dearest friend, Rachel. After Rachel’s recovery, she resumed gardening and cooking for her family. She also helped me with writing articles for our blog. She has always been a wonderful cook and her recipes are easy, delicious, and tested. I hope you will enjoy this recipe as much as I do! ~Adina
From Rachel~
I'm always happy when strawberry season arrives! Our all time favorite way to eat strawberries is with shortcake, but not just any shortcake. We love this hot milk sponge cake recipe because it is incredibly soft with just the right amount of sweet. It's best while it's still warm, and it tastes just as good re-heated.
Hot Milk Sponge Cake
4 eggs, beaten
2 cups sugar
1 tsp vanilla
Beat until light and thick.
1 cup milk
1/4 cup butter
Heat together just to boiling point. Then slowly blend into the mixture.
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Sift together and blend in.
Pour into a greased 9 x 13 pan. Bake at 350* for 30-35 minutes.
Cut yourself a generous serving, top with sliced strawberries (don’t sweeten them too much), and pour fresh milk over everything. Mmmm! I always take seconds!
This recipe was adapted and taken from my well-used copy of Mennonite Country-Style Recipes.
In Virginia, much of our produce was affected this year by some late-spring freezes, but we are happy to have some local strawberries. Photo Credit: Overlook Produce, Mt. Crawford, VA
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