Well, I had the opportunity to make my very first Easter dinner this year! Everything went fairly well, except for the dessert. I had planned on serving pretzel jello salad, buuuuut I got impatient and added the jello to the pan too soon. Consequently, I ended up with soggy pretzel jello mush instead. I had to come up with a new dessert fast. I had strawberries. I had cool whip. Strawberry shortcakes!! The only thing I needed was the cake shell. I found and adapted this recipe and crossed my fingers. Luckily, it turned out great! The cakes were spongy, but sturdy. Sweet, but not too sweet. Just perfect for strawberry shortcakes.
Lazy Dazy Cake - AllRecipes
Ingredients:
- 2 Whole Eggs
- 2 Egg Whites
- 1 Cup Sugar
- 1 tsp Baking Powder
- 1 Pinch Salt
- 1 TB Butter
- 1/2 Cup Milk
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour your cupcake pan.*
2. Combine flour, salt, and baking powder in a small bowl. Whisk or sift to remove any lumps.
3. In a larger bowl, beat eggs for about 4 minutes with an electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture and combine.
4. In a small sauce pan, bring the milk and butter to a boil. Add to the batter and beat until combined.
5. Pour batter into prepared cupcake pans. Fill each cupcake about 2/3 of the way full. Bake at 350 degrees for 13 to 16 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow cakes to cool and remove from the pans by running a knife around the edge of each cake and softly prying from the pan.
*I used a pan that made 8 oversized cupcakes and they were perfect. I'm sure that you could also use a regular 12 cupcake pan, you may just want to reduce the cook time by a minute or two.
