I would like to start with an apology today for cooking something else in my iron skillet…well except for the part that I don’t really mean it hehe 🙂 Seriously, if there was a way of cooking everything in an iron skillet I would, there is just no substitute for how they cook.
Let me tell you, this cake is no exception. As the title of this cake implies, this is an old fashioned and apparently Southern kind of cake, almost like a sponge cake, but better.
It’s light and airy but hearty enough to hold a big slab of it in your hand without it falling apart. This is an incredibly easy cake to make, and it will fill your kitchen with the absolute most cozy, warm and yummy smell ever.
I sprinkled the top of the cake with powdered sugar, which was amazing btw, then ate it with ice cream and strawberries…ooh my, it was incredible. This cake is simple, but sometimes isn’t that just the best? Y’all enjoy this recipe, Happy Monday!
Let’s start with some milk, shortening and vanilla in your bowl, and mix these together…
All mixed…
Now, in a separate bowl, place your flour, baking powder and salt…
then add your sugar, it is a sugar cake after all, so mix these up…
now in small amounts, pour your flour mix into your milk/shortening… 
mix, mix, mix…mmm yummy batter…
now time for the egg whites…I think I see a furry someone waiting for something to drop on the floor…
into the bowl…
mix it all up, and into the skillet…
mmm, baking…
Enjoy!!!
yummm….
- 1/2 Cup of Vegetable Shortening.
- 1 Cup of Milk.
- 1 1/2 Teaspoons of Vanilla Extract.
- 2 Cups Plus 2 Tablespoons of All-Purpose Flour.
- 1 1/2 Cups of Granulated Sugar.
- 4 Teaspoons of Baking Powder.
- 1 Teaspoon of Salt.
- 4 Large Egg Whites.
- Powdered Sugar for Dusting (Optional).
- 10" Iron Skillet.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment, cream together your milk, shortening and vanilla for a few minutes.
- In a separate bowl, place your flour, baking powder, salt and sugar, and mix these all together.
- Add flour about one third at a time, mixing until all is incorporated.
- Now put in your egg whites, and mix until just combined.
- Pour your batter into your oiled iron skillet and bake for 40-45 minutes (I took mine out at 42), let cool a little and serve with powdered sugar on top or with fresh fruit and ice cream.
- I was concerned my cake was turning pretty brown on top towards the last 10 minutes or so of cooking, but no worries it was just perfect.
Hello…must this cake be baked in a skillet? If not, what size baking pan may be used?
Thanks!
Hey Lusa, I have never made it anything but a skillet, but I have a feeling it might work in an 8×8 or 10×10 pan, let me know if you give this a try, thanks! 🙂
Have you tried it with butter instead of shortening?
Hey Julie, no sorry I have never tried it with anything but shortening, but if you try it with butter and let me know how it turns out 🙂
I used butter and it turned out good- a little dense though. I also substituted vanilla for almond extract and it was super delicious.
oooh, the almond extract sounds like an awesome substitute, I will definitely have to try, and thanks so much for letting me know 🙂
Do you do anything to the skillet to prepare it for the cake batter? Like shortening and flour? Or butter and flour? Or nothing??
Hey Becky, I usually just rub a stick of butter in the bottom and up the sides in the skillet.
Awesome!! Thank you Holly!! Going to bake 2 tomorrow night for my weekly cake order I have!! They love being my guinea pigs!!
Awesome!! Thank you Holly!! Going to bake 2 tomorrow night for my weekly cake order I have!! They love being my guinea pigs!!
Holly, I can’t get my shortening/milk and vanilla to cream together. I started over with butter/milk and vanilla. Same thing! Any suggestions?
Oh no, well is your butter truly at room temperature, sometimes when it’s too cold it has a tendency to not mix well.
I softened it in the microwave. But I went for it. I blended it as well as I could and then added the rest of the stuff and it turned out perfect!!! Thanks so much!!!
Oh wonderful! I was getting worried I wouldn’t be able to help you with a solution haha 🙂
Hi Holly! I’m Holly, too! I made this today. Turned out wonderfully! Also my shortening didn’t incorporate well w/ the milk and vanilla with a hand mixer.. But it really didn’t matter. When all steps were done and all mixed well. It was smooth and pretty. Looked exactly like your picture. I had to take it out 8 minutes early. I have a 12″ pan. Deep golden brown on top. I topped with blueberries and raspberries. Thanks, Holly. Will be visiting often!
Hey Holly!! always awesome to meet a fellow Holly, and your email is awesome btw 🙂 So glad that this turned out so well for you, I’m a little obsessed with this cake, soo yummy. Thank you soooo much for stopping by and have a wonderful day!