Sponge Cupcake

Sponge cake is a well-known, light, and fluffy cake that can be enjoyed plain or with a variety of toppings such as fruit or cream. True to its name, the sponge cake will absorb the toppings added. When I was looking through Mom's recipe box for an easy recipe, I found this one and thought it would work well. I also liked that it called for making it in cupcake form, but any cake batter can be used for cupcakes.

Sponge cake recipes often call for egg whites, but I followed Mom's recipe and just used the full egg. I think that it resulted in slightly less spongy cupcakes, but they were delicious nonetheless. I also did not add any topping because this cake is delicious on its own.

Sponge Cupcakes 

• 2 large eggs
• 1 1/3 cup flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup very hot water
• 1/2 tsp. vanilla

In a large bowl, beat eggs until light and lemon colored. Sift flour with sugar, baking powder, and salt into beaten eggs. Mix well at lowest speed, beating 1 1/2 minutes or 225 strokes with a spoon. Slowly add water and vanilla. Continue beating 1 1/2 minute at low speed. Fill cupcakes 2/3 full. Lightly sugar tops. Bake at 350 for 15 minutes. Enjoy!