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Cakes
sponge cake
Sponge cake (without shortening; with eggs, sugar, milk and baking powder)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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Ingredients

6 eggs
16 ounces sugar
8 ounces boiled milk
16 ounces flour
1 teaspoon Magic baking powder



Directions

Beat eggs and sugar.

Add hot milk and flour.

Continue beating, adding baking powder.

Bake at 350 degrees F for 1 hour.


Notes

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Lina C.. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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