Ladyfinger Sponge Shortcake Recipe
Ingredients
| Eggs | 3 | |
| 2/3 cup fruit or berry sugar | ||
| Salt | 1/4 Teaspoon | |
| 1/2 cup unsifted pastry flour | ||
| Baking powder | 1/2 Teaspoon | |
| 1/2 tsp grated lemon rind | ||
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
Grease and line the bottom of a deep 9-inch-round bake pan with a circle of waxed paper.
Beat eggs until thick and lemon-colored.
Beat in the sugar gradually and beat until fluffy and smooth.
Fold in the sifted dry ingredients, the lemon rind and butter.
Spread in prepared pan and bake at 400F for 20 minutes.
Invert on a greased cake cooler for 10 minutes.
Cut around the edge with a wet knife and invert again.
Peel off the paper and cut into 8 wedges with a sawtooth knife.
Cover each wedge with crushed, sweetened fruit and whipped cream.
Beat eggs until thick and lemon-colored.
Beat in the sugar gradually and beat until fluffy and smooth.
Fold in the sifted dry ingredients, the lemon rind and butter.
Spread in prepared pan and bake at 400F for 20 minutes.
Invert on a greased cake cooler for 10 minutes.
Cut around the edge with a wet knife and invert again.
Peel off the paper and cut into 8 wedges with a sawtooth knife.
Cover each wedge with crushed, sweetened fruit and whipped cream.
Chef
