Sunday at church we are having our monthly potluck. I made an Angel Food Cake (will post that later) so what to do with all of those egg yolks...
Butter Sponge Cake with Creamy Pineapple Frosting.
Ready to be frosted!
This recipe made two loaf pans. I love old dishes, this plate was my moms.
Ready for tasting...just a corner.
Butter Sponge Cake
11 egg yolks
2c. sifted sugar
1 tsp. wanilla
2~ 1/4 c. sifted cake flour
2 tsp. baking powder
1/2 c. melted butter
Beat together egg yolks and sugar until light-colored and fluffy. Add milk and vanilla.
Sift together flour and baking powder. Add to egg yolk mixture. Fold in butter.
Bake in 2 greased (I floured just the bottoms) 8" square baking pans (I used 2 5x9 bread pans) in 350F oven 30 to 40 minutes. Cool on racks.
Creamy Pineapple Frosting
Cream together 1/4 c. butter and 1/4 c. shortening. Gradually add 3c. sifted confectioners sugar; beat until light and fluffy. Blend in 1 (8~1/2 oz) can crushed pineapple, drained, 1/8 tsp. salt, 1/4tsp. vanilla.