Here is the recipe for the cake that was served in the strawberry shortcakes at last Saturday's Farmers Market. I told Linda I needed a second helping so we could begin a new newsletter feature, "desert reviews". Linda didn't buy that argument, so we have no review, just the recipe. The recipe comes to us courtesy of Janet Cohen, whose mother brought it from England.

Genoese Sponge Cake
Fills two jelly roll pans

6 Eggs
1 1/4 cups of fine sugar
1 generous cup of unbleached flour
6 T of oil

Preheat oven to 360 degrees and grease the baking pans.

Place eggs and sugar in a mixing bowl and whisk until light and creamy. Mixture should be stiff. Using a spatula lightly fold in the sifted flour alternately with the oil. Pour mixture into the pans and bake towards the top of the oven until golden brown and firm to the touch. About 20 minutes.

Leave to cool in the tin for a few minutes, then turn out onto a cooling tray. Serve with sliced and sugared fresh strawberries and top with whip cream or ice cream or both.

June 7, 2000