(Editor’s Note: We invite readers to share favorite recipes with the Republican. Recipes will be featured on a space-available basis.)
Sponge Shortcake
4 eggs
2 C sugar
2 C flour
2 tsp. baking powder
1 tsp. vanilla
2/3 C boiling water Beat eggs until light and fluffy. Gradually add sugar. Add flour, baking powder, and vanilla. Add boiling water, blending with mixer. Pour into lightly-greased sheet cake pan. Bake at 350° for 20 minutes. Serve with fruit and topping. Gladys Boyle Osmond Centennial Cookbook, Pg. 88
