Julia’s Spongecake and Berries

Yes, you’re right. I am talking about Julia Child. I love her way. I still watch her cooking programs on the tube and I’m constantly learning new techniques from her.

Years ago I gave my mom a Julia Child cookbook, Mastering the Art of French Cooking, by Julia with Simone Beck. Every now and then, I pull that cookbook down from the shelf and try a new recipe. Today it was sponge cake. Said it could be used instead of shortcake, so I gave it a try. And…..we loved it!

 

Yes, there was a whole lot of mixing going on, but it was worth it. I definitely would use a stand mixer if you’ve got one.  Secret? I didn’t have a stand mixer until about 2000. Can you believe it? Boy, was I stupid!! They are worth their weight in gold!

Resting for 5 minutes in the pan. Inverting it was a breeze. Popped right out. 🙂
Served it up for lunch dessert to Mr. Farmer. He asked for seconds. 🙂
He had just come in from checking this little guy, Maggie’s pasture friend. He likes to play hide and seek. 😉
Maggie and Jenny. And, no, Maggie is not sharing dessert with us, even though some think she’s human.

 

Print
Julia's Spongecake and Berries
Author: 
Recipe type: Dessert
Cuisine: French and American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
A light, sweet buttery sponge cake. Delicious with toppings like berries and cremes.
Ingredients
  • 4 T butter
  • ⅔ C granulated sugar
  • 4 egg yolks
  • 2 t vanilla extract
  • 4 egg whites
  • pinch of salt
  • 2 T sugar
  • ¾ C cake flour
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 10" cake pan.
  2. Melt butter and set aside to cool.
  3. Gradually beat ¾ C sugar into egg yolks, add vanilla and continue beating for several minutes until mixture is thick, pale and yellow.
  4. Beat egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle on sugar and beat until stiff peaks form. Scoop ¼ of the egg whites over the top of egg yolk mixture. ; sift on ¼ of the flour, then fold in until partially blended; add part of tepid butter. Continue until all ingredients are delicately folded in. Be careful not to over mix. The volume is important to make a light cake.
  5. Bake til lightly brown and puffed. Remove from oven and let stand in pan for 6-8 minutes. Run a knife around the edge of pan, then reverse on cake rack. Allow to cool for an hour or so before serving.
  6. I served with my favorite fresh berries and whipped cream. You can serve with your favorite topping.
  7. Enjoy!

Enjoy!!

Similar Posts