Summer Strawberry Short Cake
Servings: 16 people
Equipment
- flan pan x 2
Ingredients
- 5 eggs
- ½ cup sugar
- ½ tp baking powder
- 1 tp almond extract
- ¼ tp salt
- ¾ cup sifted flour
Instructions
- Preheat the oven to 350 degrees.
- Place the eggs in a bowl of warm water for 10 minutes. The eggs must be warm for this recipe so they will be light and fluffy when beaten.
- In a mixing bowl, crack the eggs, and then add the sugar. Beat the eggs and sugar on high until fluffy, about 5 to 10 minutes.
- Reduce speed to low, and add baking powder, almond extract, and salt until well blended.
- Add the flour slowly, one tablespoon at a time, until just blended. Be careful not to over mix the batter or the cake may collapse when baking.
- Grease two flan pans and divide batter evenly between the two.
- Bake for 12-15 minutes or until the cake is browned and springy to the touch.
- Let cool for 5 minutes. Then invert onto serving platter.
- Top with Strawberry Sauce and vanilla ice cream!