Sunday, January 11, 2015

Skillet Sugar Cake

From the kitchen of One Perfect Bite...If you have a sweet tooth that's on the wild side, I think you'll love this cake. It's almost effortless to make and while it tastes a bit like an angel food cake, it has more substance and a lovely crumb. Skillet cakes are Southern in origin, and the one I'm sharing with you tonight is just one of the many types that are served in that region. I found the recipe for the cake on a fabulous blog whose name says it all - Chocolate, Chocolate and More. The cake can be enjoyed as a stand alone for dessert or a snack, but I like to serve it as a base for macerated fruit. Do make sure your ingredients are at room temperature when you begin to mix the cake, as the creaming of the shortening and milk can be tricky if either are cold. If you are looking for a new snack cake or base for a short-less shortcake you might want to give this one a try. Here is how the cake is made.

Skillet Sugar Cake...from the kitchen of One Perfect Bite courtesy of Chocolate Chocolate and More

1/2 cup vegetable shortening, room temperature
1 cup milk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups + 2 tablespoons all purpose flour
1-1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 large egg whites
confectioner's sugar for dusting

1) Adjust a rack to center of oven. Preheat oven to 350 degrees F. Grease and flour a 10-inch cast iron skillet (do not use a spray).
2) Cream together shortening and milk for about 3 minutes, or until it looks like small curd cottage cheese. (I use a stand mixer fitted with a whip attachment to do this.) Add in vanilla and almond extract.
3) In a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to milk mixture, blending well after each addition. Add in egg whites, beating just until all combined.
4) Pour batter into prepared skillet and bake for 40 to 45 minutes. Use a toothpick to check for doneness. Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired. Yield: 8 to 10 servings.

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1 comment :

David said...

Mary, This is the kind of cake that I like to drizzle a little milk over before I eat it! Take Care, Big Daddy Dave

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