FOOL PROOF SPONGE CAKE

Yield: 8" & 10" topsy turvy cake



16 oz whole eggs

14 oz white granulated sugar

6.5 oz liquid shortening

5.5 oz whole milk

11 oz cake flour

3/4 oz baking powder

1/4 oz salt

2 T pure vanilla extract



Sift all dry ingredients and place in a mixing bowl. Add the rest of the wet ingredients. Secure the whip attachment and turn the electric mixer on the lowest speed to blend all the ingredients. Turn the mixer on medium high speed to incorporate air into the batter for 5 minutes. Turn the mixer off and scrape down the sides of the bowl. Lower down the speed of the mixer to medium and continue to mix for another 3 minutes.

Grease and line the bottom of the 8" and 10" topsy turvy cake pan and pour the batter until it reaches half way of the shortest side of the pan. Bake in a pre-heated oven set at 325 degrees for 45 mins to an hour or until the cake tester comes out clean.

Variations: Add 2 1/2 oz dutch processed cocoa powder and 1/4 oz baking powder for chocolate sponge cake.