Traditional English Sponge Cake

Happy Birthday to my beautiful Momma;)

I’m so happy to have her up here for her birthday again this year:)  Aunt Kathy, Martha and Bob came over tonight for pizza, salad and birthday cake.  Afterwards, Paul and I snuck off into the family room to watch the LSU vs Florida game and let the ‘grown ups’ talk;)  What a game! Edge of your eat once more:)  Tomorrow (Sunday) is actually Momma’s birthday. Hopefully it’ll be a nice day for her:)  Everyone really enjoyed this cake. The fresh whipped cream really makes it.  I didn’t have long toothpicks for the cake. Definitely need them so make sure you grab some at the store if you don’t have them. The top is all “slidey”.  Enjoy!!

OK, HERE’S What You Need:

1 1/2 sticks unsalted butter, softened
3 eggs
1 1/2 cups sour cream
1 tablespoon vanilla
2 1/4 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Whipped Cream:

2 cups Heavy whipping cream

2/3 C. sugar

1/2 T. vanilla

Red Raspberry Jam – stirred up really well

powdered sugar

HERE’S What You Do:

Bring your butter to room temp and cream it really well.

Add your egg, sour cream and vanilla - beat well.

In a separate bowl, combine your flour, baking soda, powder, sugar and salt. Mix well and add a bit at a time to your butter/sour cream.

Mix well

Grease your cake pans and pour batter evenly into each of them. Drop on the counter a couple of times to get the air bubbles out. Bake at 350 for about 20 minutes or until your toothpick comes out clean.

Once your cake is out of the oven and completely cooled - whip your cream, sugar and vanilla.

Generously, spread your whipping cream on the bottom cake layer.

Next, slather on the Raspberry Jam.

Place top layer on. Insert your long toothpicks into the cake to keep the top from sliding. Cover with a heavy sprinkling of powder sugar:) SOOoooOOoo YuM!!