Hot almond milk sponge cake

I have made this sponge cake all my life thanks to my Mom,  Eileen Little.

My Mom, Eileen who is now 92 years young

 This was her go-to easy

grease and flour each pan

cake when company was coming or for a Sunday dinner. I have adapted the recipe slightly as I add almond milk instead of dairy. Either way works well.

yield:  2 round sponge cakes

4 large eggs or 5 small eggs
2 cups white sugar
1 tsp. vanilla
1 cup almond milk (slightly heated on the stove)  if almond milk is not available use dairy
60ml butter ( heat up with the almond milk until it slightly melts) (4 tbsp.)
2 cups white all purpose flower
2 tsp. baking powder

Beat eggs until light and fluffy. I use either a stand mixture or a hand mixer.
Add sugar and beat again until both are light and fluffy. Add vanilla.
Measure out flour, sift if possible and also sift baking powder into the flour.
Add flour mixture into the sugar mixture and mix well.
Add heated mix and melted butter mixture. Mix again until well mixed.
Grease and flour 2 round cake pans or 1 large rectangular cake pan.
Bake at 350 degrees for 30-35  minutes. To test for doneness insert a toothpick in the middle of the cake.  If it comes out dry your cake is done.
Allow cakes to cool and then invert on a cooking rack.

My favorite way to serve this light and fluffy cake is with fresh strawberries and whipped cream.
Thanks Mom!