Best 4 Sponge Cake Shortcakes Recipes

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

MOM'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.