Monday, November 4, 2013
This is an easy one. We had left over sponge cake from a cake roll project and cut them out with a cookie cutter and tried to figure out what to do with them.
They reminded us of those shortcake cups in the grocery store(I know evil aren't they?, and these are way better!) Last year I made angel food cake a few times to use for berry shortcake desserts, but this is a lot easier.
We have noticed everything from cupcakes to pies in a jar these days, and figured we we would give it a try!
You can layer with anything really. I had some marshmallow's that I had made last week that were getting a little soggy. I zapped them in the micro(I know I do try not to use it, but every now and then..) to soften them and used them for a "creme" layer.
This was a strawberry one, but we made one with blueberries for Abby(no strawberries for Abby) that was just as tasty if not quite as photo ready.
Quick Sponge Cake(shortcakes):
3/4 C. sugar(domino's)
1/4 C. water
1 tsp. vanilla(homemade)
1 cup gluten free all Purpose flour
1 tsp baking powder(Hains or homemade)
1/4 tsp.salt(pink himalayan)
Preheat oven to 375 degrees and line a 10x15 Jelly Roll pan with parchment paper. Beat eggs until they are yellow and fluffy. Add sugar, then water and vanilla. And the rest of the dry ingredients and mix well. Pour onto a parchment lined 10" x 15" pan. Bake until the cake springs back, approximately 10-12 minutes.
Using either the jar or a like sized cookie cutter cut out as many as you need for making shortcake(it is very easy to find family willing to come eat all the bits and pieces that are left!) I cut it while it was still warm.
Layer in jar. That easy.
We did do a couple where we added some of the berry juice as well, those were great but distorted the layers for picture taking.
Thinking this would work well for some sort of trifle in the future as well.