My grandchildren LOVE cake. I started thinking about my FAVORITE CAKE. It is a recipe passed down to me from my Grandmother. A sweet, white sheet cake, no frosting. It was the first cake I baked with my Mom (probably 50 years ago...or more!). I look forward to making this with my grandchildren and creating more memories.
This is a cross between a Butter Cake and a Pound Cake. My Grandmother called it "As You Like It Cake". I believe she got the recipe from a magazine in the 1950s. Yes, the era of molded Jell-O salads and tuna casseroles.
It isn't special to look at...it's charm is the taste! It is close to a Butter Cake, with one BIG difference...my recipe calls for shortening, not butter. It isn't a pound cake cake either. It has less eggs than a pound cake and has a lighter, more tender consistency. This cake is baked in a 9 x 13 glass pan. Unlike a traditional sheet cake, it is served UNFROSTED. It has enough sugar that frosting would be TOO MUCH. My favorite way to eat is plain, sometimes with a smear of butter...with a cold glass of milk or a hot cup of coffee.
This picture shows three generations. The cake is my Grandma, the china and sterling is my Mom and I made the leaf platter.
I learned a lot about cake baking from this recipe. Most cakes have the same list of ingredients...flour, butter/shortening, sugar, eggs, baking powder, salt, milk and vanilla. The ingredients are basic, the difference is the amounts and how they are put together.
One lesson I learned...weigh the flour. While watching The Great British Baking Show, I noticed that the bakers weighed the ingredients, rather than using measuring cups. It is more accurate to weigh flour and therefore produces consistent results. A cup of flour should weigh 120 grams. I did a test to see if it really made a difference.
I did my usual method by dipping the measuring cup into the flour. That amount of flour weighed 154 grams! Almost 1/3 cup more. Another recommended method is to spoon the flour into the measuring cup to prevent compressing. That measurement was 130 (still more). I am a BELIEVER!
I knew baking powder and baking soda were two different ingredients, but I didn't know the difference. Both are leavening agents.
Baking Soda is
sodium bicarbonate. It needs an acid and a liquid to create a chemical reaction to make the batter rise.
Baking Powder is
baking soda combined with an acid and a buffer, like corn starch.
You don't have to rely on the expiration dates on these. I don't bake much and they are often outdated. If they are close to their expiration dates, I use these simple tricks to check their freshness. Check to see if your baking powder is still active by stirring 1 teaspoon into 1/3 cup of warm water. If it still fizzes, it is OK. You can test to see of your baking soad is still active by mixing some with vinegar. If it bubbles, you are good to go.
2 cups Sugar
2/3 cup Shortening
2 2/3 cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1 1/3 cup Milk
2 teaspoon Vanilla
2 Eggs
Setup. Preheat the oven to 350 degree F. Grease and flour the glass pan. Get out all your ingredients. This is when I check to make sure the Baking Powder is good. It is very disappointing to start making a recipe and realize you don't have everything you need!
Cream the shortening and sugar. This gives the CAKE structure by beating air into the shortening, while the sugar helps to hold the air. This makes the CAKE light and fluffy...and produces a good rise. I beat the shortening to get it creamy. Then I add the sugar, a little at a time, making sure the sugar is fully incorporated. Frequently, scrape the sides and bottom.
Mix the dry and wet ingredients. I mix the remaining dry ingredients (flour, salt and baking powder) in a separate bowl. I also mix the wet ingredients (milk, eggs and vanilla) together. This helps to evenly disperse them.
Add the dry and wet ingredients. Just make sure the ingredients are blended.
Put in the pan and bake for 35 to 40 minutes. Level out the batter, it is thick. Bake until a toothpick in the center comes out clean. It should be golden brown and the edges are starting to release from the sides.
ENJOY
