Mother always baked this sponge-type cake in a 9 x 13 pan. Then added fruit or pudding or chocolate or whatever she felt like. Since this is strawberry season in Florida, I knew I would make a shortcake of sorts.
When we lived in Germany 44 years ago.....can it be that long ago?.... I bought a cake form called a "Torten Boden" which literally means the bottom of the cake. You can buy these ready made in Germany such as our small, round shortcakes. What I love about the pan is that it forms an edge so all the lovely fruit cannot escape.
Wasser Kuchen (Water Cake)
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 cup water
Beat the eggs until very foamy. Add sugar and beat to mix. Add baking powder to flour and slowly add alternately to the sugar/egg mixture with the water.
Bake in a greased, sugared and then lightly floured 9 x 13 pan, or if you have a fluted German cake pan, please use it instead.
Bake at 350 degrees for 20 minutes. How simple is that!!
I mentioned last time that I received this great gift from Debby at A Feast for the Eyes. One of the items was an envelope of King Arthur "Instant Clearjel Powder." It is a thickening substitute for flour or cornstarch for pies. But this is the best part... I cut up the strawberries and put half the amount of sugar on them and let them sit for a half hour. Into the other half of the sugar, I added 2 tablespoons of this "Instant Clearjel Powder." I mixed the last half of the sugar and gel into the strawberries gently, and it quickly thickened to a perfect texture. No cooking involved. I then spooned the strawberries onto the cake. This worked so slick!!! I know I will use this product often.