Aunt Shirlee's Collection ~ Sponge Cake with Pudding Custard Frosting (Piskota Torta) ~ Dated: 1953

My Great-Aunt, Shirlee (Fees) Clark was a tremendous woman.  She never had children of her own, but she sure loved all of her nieces and nephews and her great-nieces and great-nephews.  So much that when she fell ill and knew she would not be with us much longer she made sure that her recipes fell into good hands.  Originally, they were to be divided up and each of the 4 Horvath Families (my dad & uncles) were to get some of her cookbooks and recipes.  Last year, when I moved to Tennessee, I found the box that contained all of her cookbooks & recipe cards.  They ended up in Tennessee with me, not because I am trying to be selfish with them, but because I was going to make copies of all of them so that everyone could have a piece of Aunt Shirlee.  Well, that's why I started this page, because there is so much that I couldn't possibly copy EVERYTHING for EVERYONE...there's too many of us.  So the easier way was to start this blog and share her recipes - not only with my family, but with the worlds.

So, here we go.....

Sponge Cake (Piskota Torta)

Ingredients:

6 eggs, seperated

1 cup sugar

1 cup cake flour

7 Tbsp cold water

1 tsp vanilla

Pinch of Salt

1 1/4 tsp baking powder

Directions: 

Mix egg yolks and sugar on medium speed of electric mixer for about 10 minutes.  Gradually add water and vanilla; mix well.  Sift flour and paking powder 3 or 4 times.  Beat egg whites to which salt has been added.  Mix with egg yolk mixture alternating with flour.  Pour into 2 9-inch pans greasing only the bottoms. 

If you desire, 1/2 square grated chocolate may be added to half of bater before it is poured into pan.  

Bake at 375 degrees for about 25 to 30 minutes.  Spread with pudding custard. 

Pudding Custard Frosting

Ingredients: 

1 egge

1/2 cup flour

1 tsp vanilla

3/4 cup sugar

1 cup milk

1/4 lb butter

Pinch Salt

3 Tbsp powdered sugar

Directions:

Mix flour, sugar and salt.  Add egg and little milk at one time to form smooth mixtue; add all milk.  Cook until thick; keep stirrring constantly because it will be very thick.  Remove from fire (burner); beat until very smooth; allow it to get very cold.  Mix in mixing bowl with butter and powdered sugar until very fluffy; beat at highest point on mixer.  Spread on sponge cake.  

ENJOY!