Bea'S Cold Oven Cake
Bea's Cold Oven Cake is a moist, rich sponge with a delicate lemon or vanilla flavor, perfect for special occasions or teatime gatherings with family and friends.
Ingredients
Instructions
- Sift the flours together six times.
- Cream the butter and shortening well.
- Gradually add the sugar, beating continuously.
- Add the flour in small portions, alternating with milk, and mix thoroughly.
- Add eggs one at a time, beating after each addition.
- Stir in the lemon or vanilla extract.
- Pour the batter into a greased and floured 10-inch tube pan.
- Place the pan in a cold oven.
- Set the oven to 325°F (160°C).
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. You can substitute the self-rising cake flour with a mix of all-purpose flour and baking powder if needed. To enhance flavor, consider adding a pinch of salt or a bit of zest from the lemons for added brightness. Sifting the flour multiple times helps incorporate air, giving your cake a fluffy crumb.
Serving Suggestions
Slice the cake and serve it with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It also makes a great accompaniment to coffee or tea during afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Bea'S Cold Oven Cake contains roughly 708 calories, with 12g protein, 111g carbohydrates, and 24g fat. It is an excellent source of iron (52% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, use the same amount of all-purpose flour and remove 2 tablespoons per cup, or add a tablespoon of cornstarch to each cup of flour.
What if I don't have shortening?
If you don't have shortening, you can replace it with an equal amount of butter, but this may alter the texture slightly. Alternatively, use coconut oil or margarine as a substitute for a similar fat content.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary. If the top starts to brown too much, loosely cover it with aluminum foil.
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).