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Summer Berry Sponge Cake
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By Denise Thompson
Posted July 23rd, 2007
Servings: 12
Author Notes: This simple dessert recipe was created by Denise Thompson, co-owner of Johnstown, Pennsylvania's Back Door Café -- an outstanding restaurant that truly merits going out of your way for.


Ingredients: 4 eggs
2 cups sugar
2 cup flour
1 teaspoon vanilla extract
1 cups scalded milk
2 tablespoons butter
2 cups fresh blackberries, raspberries or blueberries
Instructions: Preheat oven to 350° F. Butter and flour an 8 x 8 x 3 inch pan.

Melt 2 tablespoons Butter in the scaled milk.

Beat eggs and sugar until lemon yellow in color. Add flour, vanilla and scaled milk/Butter mixture. Mix well (batter will be thin). Add fresh berries and pour batter into prepared pan. Bake for 30-40 minutes or until center springs back when touched. Serve warm or cold with whipped cream and fresh strawberries.



 

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