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Ingredients
- 1/2 cup vegetable shortening
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups plus 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
Preparation
Step 1
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I love my cast iron. Some of it I’ve had for years. When we used to go camping, there was nothing better than cooking over the fire in my cast iron skillet. Everything tasted…better. Especially breakfast. Maybe it was hunger. Maybe it was sleeping in the fresh air. I personally think it was the seasoned cast iron, or maybe it was the bacon grease. After all, bacon makes everything taste amazing.
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Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
in a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
Lastly, add in egg whites, beating just until all combined.
Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
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I have a friend that used to make Indian Fried Bread, it sounds like what your describing, I’ll see if I can get the recipe from her and post it.
I just wanted to share with Bee-Gee I have had fried bread all my life but, we have a very simple way of making it. We just take how ever much flour u want for how much u r wanting to make and add milk or water either one will work. And mix it till u have a batter that looks just like pancake batter then just make it like pancakes. Very simple make sure u have oil in ur pan when frying not a lot but enough to not stick and it helps with the flavor also. Hope u enjoy.
Mix 1 1/2 cups self rising flour with 3/4 cup milk. Scoop out into a plate that is covered with about 1/4 cup flour. Fold over a few times until the dough is not sticky. Flatten out about the size of the plate.
Heat an iron skillet and melt about 3 tablespoons of margarine or butter in it. Place dough in skillet, cover and cook over medium heat until brown and crunchy on bottom. Turn to other side and cook. (when I pick it up to turn over, I like to melt more margarine in pan so other side will be crunchy and buttery) When this side is brown, it is ready to eat!
Yes it can but it will change the taste and the texture of the cake. Still yummy but of course you’ll have a buttery taste and your cake will not be as airy and fluffy.
Should the egg whites be beaten stiff before mixing into the batter? That’s what I’ve always done for Angel Food cake.
No need to beat the egg whites before adding. I know you normally have to do that for angel food but not for this cake. Enjoy!
heather r
I love my cast iron, too, but make sure you do NOT use it on a smooth top/glass top range! Besides the issue of using such a heavy pan on this kind of range (even a very small “drop” could have disastrous consequences!), cast iron can easily scratch these ranges, and even the oils on the bottom of the pan can damage smooth tops.
I made this tonight, and it was wonderful. I wanted a light cake to make a summer time dessert, and this fit the bill perfectly. I topped it with a Lemon curd/mascarpone/whipped cream concoction that was really REALLY good, and some fresh blueberries to serve after a fancy pants dinner and it got rave reviews. Thank you for the recipe. A true keeper!
So glad you enjoyed it, I love the whipped lemon curd and blueberry additions, the perfect complement to this cake!
I have made your Old Fashion Sugar Cake and loved it! I added whipped cream with some blueberries on top. I have it posted on my blog………..thewednesdaybaker.blogspot.com Thanks Joan for another great recipe. I enjoy baking with my cast iron Come over and check it out Andi
I want to make this cake as a sort of sponge cake for my shortcakes but I don’t have a cast iron pan. Could you suggest any other pan in the place of the cast iron?
You an make this in either a 9 inch cake pan or use a round casserole dish.
Love my cast irons skillets. I have no idea how old they are. They make the best pineapple upside down cake ever because you can caramelize the sugars before you pour in the batter. This is the way my Grandma made hers. Will try your sugar cake, looks yummy.
Yes it can but using the egg yolks will make a denser cake.
Hi Joan. Can I use “egg beaters” egg whites?
I’ve never used Egg Beaters but I don’t see why not if they will froth up like regular egg whites.
thoughts on adding choc chips?
Did I not blend it long enough?
Hi! I was wondering – can I make this as cupcakes? I’m making some things for a bake sale and want to use this recipe but wanted to do cupcakes. Thanks!
Sure you can make cupcakes, I’d start checking them at about 20-25 minutes, use a toothpick to test for doneness.
I'm Joan and I live in a small town in Georgia where kids still say ‘yes ma’am and ‘no sir’ and the food is mostly cooked from scratch. I’m lucky enough to be mom to CJ, Cassie and Grace which means that, in addition to cooking, I also work as a taxi service, homework checker, laundry doer, housecleaner and gardener. Although, to be honest I try to avoid those last two as much as possible.
Birthday Cake Milkshakes
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