Old Fashioned Sugar Cake-made in a cast iron skillet, no icing needed for this light and flavorful cake!
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.
These days, cast iron cookware can be hard to find. I know I can buy it new online, but a seasoned, well cared for skillet, it’s a treasure. Whenever I go to the flea market, or a yard sale, I keep my eye out for cast iron. You never know when you’ll find a piece for just a few dollars. I grab it up. Even if I already have one the exact same size. After all, I’ve got 3 kids. One day, they’ll move out and need cookware of their own. I’ll want them to have the pleasure of using cast iron too.
The great thing about cast iron? You can use it anywhere and everywhere. Camping over an open fire, on the grill, on the stove top and in the oven. Especially in the Oven! Baking in cast iron is the bomb! You treat it just like any other baking dish. Cast iron will bake your cakes evenly. And outside of the cake, the part that touches the pan, it’s delicious! Just as moist as the very center.
This cake is perfect for baking in a cast iron skillet.
I just can’t say enough how amazing this cake is. Made with egg whites only, it’s light like an angel food cake but with a nice crumb. It was melt in your mouth delicious still slightly warm from the oven. But I think it might have been even better the next morning with my coffee.
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Old Fashioned Sugar Cake
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
Instructions
- 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.
- Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.
Notes
You can also bake this in 10 inch casserole dish or a 10 inch baking pan.
recipe source ChocolateChocolateandmore.com
Want more cake?
Kim says
do you take the sugar cake out of the skillet to cool or leave it in it. Won’t it burn if you leave it in ,thanks. ide really like to make this but I just wanted to touch base on this with you first
Joan Hayes says
I leave the cake in the skillet to cool. If serving it warm, you do need to be careful not to touch the hot skillet or it could burn you.
linda mooren says
Do you beat egg whites first?
Joan Hayes says
No, you don’t beat the egg whites first. Just add them as you would full eggs (whites and yolk) to the cake batter. Enjoy!
Sue John says
Love this recipe but need to know – egg white – do they need to be whipped at all or just mixed into the recipe?
Karen Aromatorio says
Just add them as they are. Do not beat them before you add them.