New Zealand Sponge Cake

This quick-to-fix cake makes a delicious dessert when paired with fresh berries and whipped cream

(especially when you live in strawberry country, like we do!)

• 1 cup all-purpose flour
• 3/4 cup sugar
• 3 eggs
• 3 tblsp melted butter
• 2 tblsp milk
• 2 tsp baking powder

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Put flour, sugar, eggs, butter and milk into an electric mixer bowl. Beat on high speed for 3 minutes. Stir in baking powder. Pour into two greased and lined 8” round cake pans. (It may seem like there is not enough batter, but don’t worry, it will rise to top of pan.) Bake at 375 degrees for 15 to 20 minutes or until cake springs back when lightly touched. Leave in pan for 5 minutes before turning out onto a wire rack. When cold, sandwich together with jam or berries and whipped cream. Lemon curd also makes a lovely filling for this cake.

VARIATIONS:

LEMON SPONGE
Add 2 teaspoons grated lemon rind to above mixture.

ORANGE SPONGE
Add 1 tablespoon grated orange rind to above mixture.