Hot Sponge Cake Dessert
Donna's grandmother, Gert, taught all 17 of her granddaughters how to cook, and Hot Sponge Cake was everyone's first recipe. Donna remembers that Gert always insisted that the eggs be beaten for a full 10 minutes, and to this day, out of respect for Gert, Donna always hand-beats the eggs a full 10 minutes when making the recipe.
1 cup sifted flour
1 teaspoon baking powder
1 cup sugar
2 teaspoons vanilla extract
6 tablespoons hot milk
2/3 cup pineapple jam
6 tablespoons frozen concentrated orange juice
1 teaspoon ground cloves
1 pint frozen yogurt
Preheat oven to 350 degrees.
Sift flour and baking powder together 3 times. Set aside.
In a large mixing bowl, beat eggs for 10 minutes. Add sugar very slowly, beating constantly. Add vanilla extract. Gently fold in flour and baking powder mixture. Add hot milk. Mix quickly until smooth.
Turn batter into ungreased tube pan. Bake for 30 to 35 minutes.
Remove cake from oven and stand cake pan upside down, putting the center hole of pan over the top of a quart-sized long-neck glass bottle. Allow cake to cool before removing from pan.
Prepare glaze: In a small saucepan, combine pineapple jam, orange juice concentrate, and ground cloves. Cook on very low heat until melted.
Serve cake slices with a scoop of frozen yogurt and a ladle of warm glaze. Garnish with fresh mint leaves, if desired.
This light, spongy cake can be made throughout the year and served with an almost endless variety of toppings — fruits, glazes, frostings, creams, nuts and zests.
As prepared, each serving contains 200 calories, 2.5g total fat, 55mg cholesterol, 85mg sodium, 42g total carbohydrate and 4g protein.