Buttersponge Cake
Source: Ruthanna
Use for strawberry shortcake or make in mini-muffin cups, split and fill with jam for a teatime treat.
4 large eggs
1 1/2 cups sugar
1 1/2 cups flour
1 tsp baking powder
Pinch of salt
2/3 cup milk
2 Tbs. butter
1 tsp vanilla extract
Preheat oven to 350. Grease and flour a 9 X 13 inch baking pan.
Beat the eggs and sugar together in a large mixing bowl until light and foamy.
Sift together the flour, baking powder and salt in another bowl.
In a small saucepan, heat the milk and butter until butter is melted. (I put the milk and butter in a Pyrex measuring cup and microwave until better melts.)
Alternately mix the milk mixture and flour mixture into the egg mixture. Add vanilla and mix until well blended.
Pour the batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a rack.