Pure Bliss in the Form of Raspberries, Cake & Cream

Blog entry by Daniel Silfies

Welcome to my first entry into the Landis Valley Blog. My name is Daniel Silfies and I am an associate guide here at Landis Valley Museum. I do several crafts around the museum; my two personal favorites are weaving and cooking. In this blog, I will focus more on open hearth cooking, which I have been doing since January of 2014. As I am still learning and finding new recipes to try I will share some of my discoveries with you here on this post

For my first post, I didn’t know what I wanted to share until last night. While at home picking through my garden, I noticed that my blackberries are starting to ripen with my raspberries soon to come. The recipe below for cream sponge cake is a personal favorite of mine and both my wife and I have enjoyed it several times. I only learned about this recipe when I started working here, but it can be found in the Landis Valley Cookbook. We found  that a slice of this sponge cake covered in mixed berries and whipped cream is wonderful. The sponge cake has a lemon flavor that goes well with the berries. So, next time you want that strawberry short cake for dessert, stop and try this cake instead of the pound cake from the store.

Cream Sponge Cake

You will need:

2 eggs

About a cup or sour cream

1 cup sugar

The juice and rind of 1 lemon

1 tsp cream of tarter

½ tsp baking soda

1 cup all-purpose flour

Preheat your oven to 350. In a one cup measuring cup beat the 2 eggs, then fill the cup the rest of  the way with the sour cream. Put this in a medium mixing bowl. Then beat in the sugar, lemon juice and lemon rind. In a separate bowl mix the flour, cream of tartar, and baking soda. Slowing add the flour mixture to the medium mixing bowl. Stir until well mixed. Add to a greased and floured bundt pan. Bake in oven for 20 to 25 minutes or until cake tested comes out clean.

Note:  Click here to purchase a copy of the Landis Valley Cookbook from our Landis Valley Museum Store website.