Foundation Or Plain Cake
A versatile and tender plain or foundation cake with a delicate crumb, perfect for layering and frosting. Its simple flavor profile makes it suitable for various occasions, from everyday desserts to special celebrations, and pairs beautifully with chocolate or other frostings to create a classic treat.
Ingredients
Instructions
- Sift the cake flour, baking powder, and salt together.
- Cream the shortening until smooth; add sugar and cream until fluffy.
- Add eggs, then alternately add dry ingredients with milk and vanilla, a small amount at a time, beating after each addition.
- Pour the batter into greased pans.
- Bake in a moderate oven (350°F) for 25 minutes.
- Allow to cool before frosting as desired.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before creaming it with sugar. You can substitute the shortening with unsalted butter for a richer flavor. If you’re out of cake flour, use all-purpose flour with a bit of cornstarch. This cake serves as a versatile base; consider adding citrus zest for a fresh twist or incorporating almond extract for a different flavor profile.
Serving Suggestions
This plain cake is incredibly versatile and can be enjoyed on its own or dressed up with frosting or whipped cream. Serve it alongside fresh fruit or a scoop of ice cream for a delightful dessert. It pairs beautifully with Pineapple Delish for a tropical-inspired meal. You can also serve it with coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the freezer, where they can last for up to three months. To reheat, thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Foundation Or Plain Cake contains roughly 252 calories, with 3g protein, 29g carbohydrates, and 13g fat. It is a good source of iron (13% 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 whole eggs instead of separating them?
Yes, you can use whole eggs instead of separating them, but separating the eggs can help achieve a lighter texture. If you opt for whole eggs, just beat them well before adding to the mixture.
What can I do if the cake domes in the middle?
If your cake domes in the middle, it may be due to too high of an oven temperature. Consider checking the oven temperature with an oven thermometer and reducing it slightly. You can also level the cake with a knife after it cools for a more even appearance.
How can I make this cake more flavorful?
You can enhance the flavor of this cake by adding extracts like almond or lemon, or by incorporating spices such as cinnamon or nutmeg. Adding a bit of cocoa powder can turn it into a chocolate cake, or you could fold in some fresh berries for a fruity touch.
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).