This is my favorite shortcake
which I got out of my faithful, old
Better Homes and Gardens cookbook. There are two in the book: the regular
one and a sponge cake version. I much prefer the sponge cake. And if you do
whole wheat cooking, this recipe is even better with ww pastry flour and
Sucanat in place of white
sugar!
Better Homes and Gardens Sponge Shortcake
Sift together 1 cup sifted all-purpose flour (or ww pastry - add back the bran
you sifted out), 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat 2 eggs
till thick and lemon-colored (a stand-up mixer/Bosch and whips are a blessing
during this part), about 3 minutes at high speed on mixer. Gradually add 1 cup
sugar (or Sucanat), beating at medium speed 5 minutes.
By hand, quickly fold dry ingredients into egg mixture. Add 2 tablespoons butter
to 1/2 cup hot milk. Stir into batter
with 1 teaspoon vanilla. Blend well. Pour into paper-lined 8x8x2-inch baking
pan. Bake at 350 degrees for 25-30 minutes. Cool in pan 15 minutes; remove from
pan. Top with sweetened fruit and whipped cream.