Ingredients for Mom's Shortcake
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How to Make Mom's Shortcake
- Preheat oven to 400°F (200°C).
- In a heatproof bowl, whisk together 2 teaspoons baking powder, 1/4 teaspoon salt, and 4 large eggs until lightly combined.
- Place the bowl over a pan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Beat with an electric mixer for 10 minutes, until the mixture is pale and thick.
- Gradually add 1 cup granulated sugar, beating constantly until the mixture is thick and glossy.
- Remove from heat. Gently fold in 1 cup all-purpose flour and 1 teaspoon vanilla extract until just combined. Do not overmix.
- Pour batter into greased individual shortcake pans or a jellyroll pan.
- For individual shortcakes: Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- For a jellyroll: Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, spread with your favorite jelly or jam and gently roll up. Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
100g
Fat
5g
Carbs
12g
