About the Recipe
Whenever I watched my Aunt Clara cook, her hands were poetry in motion, and every dish was made with love (with a side of her common sense and wisdom). This classic dessert was always my favorite, and, of course, had Aunt Clara's special take.
4 large eggs
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup unsalted butter, cut into pieces
Preheat the 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.
Heat milk until it begins to bubble. Add butter and stir until melted. Stir in vanilla.
Pour hot 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.
Aunt Clara always utilized fresh ingredients, using fresh whipped cream and soaking the strawberries in honey before adding them. Slice the sponge cake horizontally in half, apply layers of fresh whipped cream and strawberries between and on top and...ENJOY!