Sponge Cake with Best Ever Icing

Sponge Cake With Best Ever Icing baked in a 9×13

This ‘sponge cake with best ever icing’ recipe has been a favorite of mine for over 27 years, and you can file this one under quick and easy. The ingredients are basic and it always amazes me how you can mix together eggs, flour, sugar and water and create such a wonderful taste.  A piece of sponge cake is great with a scoop of ice cream, fresh berries or both.  I recently found out that the cake can also be made in a 10×15 and cut into bars after years of baking it in a 9×13.  Here’s the story behind this great find.

Flour, Sugar, Eggs, Water

I had the privilege of working in an office for approximately 3 years.  It was EM Wiegmann and Co., and it was and is still located in our small town.  The benefits for me didn’t just come in the form of health insurance, the benefits for me were the people.  Like all office situations, the office of this manufacturing company was like a community within a community.  The ages varied the personalities were all over the board but there were a few things we all had in common: an appreciation for the owner, gratitude for our jobs and we all loved FOOD!  Yes, food.  When birthdays rolled around it wasn’t just cake it was a smorgasbord.  I remember thinking that I was surrounded by the best cooks in the world!  This group of women could really cook and the dishes the men brought made by their wives were also out-of-this-world!  A birthday or any other special occasion meant a food fest was in order.

Sponge Cake made in 9 x 13

Jerry K. baked this cake for one of those office food fests and when I tasted the cake I knew it was a keeper.  She first tasted it when Cy D., brought the cake to the office many years before I worked there.  Cy’s wife Rhea made the cake.  Thank you, Rhea!  And that’s how recipes get handed down.

Best Ever Icing

I use this ‘best ever icing’ on other recipes and it’s especially good on cupcakes.  It’s very easy to make because it’s just an egg, a stick of butter and 2 cups of powdered sugar.  One of those easy to remember icings that can be pulled together in no time.  Make sure you try it on your next batch of cupcakes.  Yum Yum.

  Baked in 10×15 pan with peanuts

The picture above shows the cake baked in a 10×15 pan.  You can probably see the density is different in comparison to it baked in the 9×13 pictured at the top of the post.  Of course, both taste great and I guess it would depend on the event and how much dessert was needed.  The 10×15 pan is a more even bake and seems to be preferred.  The other revelation I recently had with the recipe is using peanuts.  I’ve been using pecans but I used dry roasted peanuts and they gave it a peanut square taste.  Yum, Yum and Yum!

Rose and Jerry

So, if you work in an office what are your parties like?  Do you bring in the recipe and make copies for everyone?  A handwritten recipe on an 8 1/2 x 11 sheet of paper is a true giveaway for an office recipe.  I have lots of those floating around.  A big thank you goes to Jerry K., for not only being a great mentor and co-worker but for being a friend.  Keep hanging on to those recipes!  I also wanted to add a shout-out to my brother Richard (#2) who got me the job and a thank you to all my co-workers who showed me what community is like within the workplace.   Fun times.

Don’t forget to leave a message about your work community and how food can really bring people together.   What is one of your go-to recipes for work when a potluck is on the horizon?  Please leave us a note.

Thanks for stopping by.  Rose

Sponge Cake with Best Ever Icing

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

This recipe works with gluten free all-purpose flour. I used Pamela's Gluten-Free Artisan Blend Non-Dairy All Purpose Flour

Author: Sock Box 10

Recipe type: Cake

Serves: varies

Ingredients

• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 cups sugar
• ½ teaspoon salt
• 1 cup water
• Icing
• 1 egg
• 1 stick of butter softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees
2. Beat eggs until thick. 5-6 minutes
3. Add sugar and beat an additional 8-10 minutes
4. Combine flour baking powder and salt.
5. Alternately add the flour mixture and water until all is mixed.
6. Pour batter into a greased and floured 9 x13 or 10 x 15 pan.
7. Bake 9 x 13 25-30 minutes at 350 degrees
8. Bake 10 x 15 20-25 minutes at 350 degrees
9. For icing,
10. Beat egg until thick.
11. Add butter and mix.
12. Add powdered sugar until blended.
13. Ice cooled cake and top with pecans or peanuts.
14. Enjoy!

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