5 Egg Cake
A light, tender 5 Egg Cake with a delicate vanilla flavor, perfect for celebrations or teatime, offering moist texture and simple ingredients for a classic treat.
Ingredients
Instructions
- Cream together sugar, shortening, vanilla, and salt.
- Add eggs and flour gradually, mixing well after each addition.
- Pour batter into a greased tube pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half butter and half Crisco. If you want to add flavor, try incorporating a teaspoon of almond extract or citrus zest. Make sure your eggs are at room temperature for better volume when beaten. Sifting the flour can help create a lighter texture. If you prefer a different sweetness level, you can reduce the sugar to 1 1/2 cups without compromising the cake's structure.
Serving Suggestions
This 5 Egg Cake is delightful on its own but can be enhanced with a drizzle of Cinnamon Glaze for added sweetness. Serve it alongside a scoop of vanilla ice cream or fresh berries for a refreshing contrast. It also pairs beautifully with Festive Carrots for a more substantial meal. Consider dusting with powdered sugar before serving for a touch of elegance.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag, keeping them for up to three months. To reheat, simply thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Egg Cake contains roughly 500 calories, with 9g protein, 80g carbohydrates, and 1g fat. It is an excellent source of vitamin C (42% of the Daily Value), dietary fiber (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1761mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter or margarine. Using butter will add a richer flavor, while margarine can be a good option for a dairy-free version. Just make sure to cream it well with the sugar for the best results.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much leavening. Ensure your oven is properly calibrated and use fresh baking powder if you choose to add any. Also, avoid opening the oven door during baking, as this can cause a temperature drop that might affect the cake's rise.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there's wet batter on the toothpick, continue baking and check every five minutes until it’s fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).