Butter Sponge Layer Cake
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Fine granulated sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Lukewarm milk||3⁄4 Cup (12 tbs)|
|Cocoa filling||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
Beat eggs with salt and vanilla until thick and light in color, gradually adding the sugar.
Add butter to luke warm milk; when melted, stir quickly into egg mixture.
Add flour mixture all at once and beat until batter is perfectly smooth.
Turn into two 8-inch cake pans lined in bottom with thin, plain paper, and bake in a moderate oven (350° F.) for 30 minutes, or until cake tests done.
Turn out onto cake coolers and cool thoroughly.
Then spread Cocoa Filling between layers and on top of cake.
Cover sides with stiffly whipped cream, and pipe rest of cream on top, or cover top entirely if desired.