Mawmaw Brumley'S 1-2-3-4 Cake
A classic, moist cake with rich vanilla flavor, perfect for family gatherings or celebrations, combining fluffy egg whites with tender crumb and sweet icing.
Ingredients
Instructions
- Cream shortening and sugar until fluffy.
- Add egg yolks, one at a time, beating thoroughly after each addition.
- Sift dry ingredients together three times and add alternately with milk and vanilla to the creamed mixture.
- Fold in stiffly beaten egg whites.
- Pour into pans and bake in a moderate 350°F oven until tests done.
- If butter is used, omit salt.
- Ice with favorite icing.
Tips & Substitutions
For a lighter cake, ensure your egg whites are beaten to stiff peaks before folding them in. If you're out of butter, you can use margarine or vegetable shortening, but remember to omit the salt if using butter. Consider adding citrus zest for a refreshing twist, or substitute some of the milk with buttermilk for added richness. This cake is versatile and can be paired with many frostings, including Whipping Cream Icing.
Serving Suggestions
This cake is delicious on its own but can be enhanced with various frostings or whipped cream. Serve it alongside fresh berries or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy Caramels for an indulgent treat. Consider serving it with a cup of coffee or tea for an afternoon gathering or dessert occasion.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to enjoy it later, you can freeze slices wrapped in foil and placed in a freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mawmaw Brumley'S 1-2-3-4 Cake contains roughly 218 calories, with 2g protein, 25g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 794mg per serving (35% 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 an alternative to eggs in this recipe?
Yes, you can replace the eggs with a flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. Keep in mind that the texture may vary slightly, but it should still yield a delicious cake.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Make sure to bake until the cake is golden brown and a toothpick inserted comes out clean. Also, avoid over-mixing after adding the flour, as this can incorporate too much air and lead to a collapse.
How can I make this cake more flavorful?
You can enhance the flavor by adding extracts like almond or lemon in addition to vanilla, or incorporating spices such as cinnamon or nutmeg. Additionally, zest from citrus fruits or even cocoa powder for a chocolate variation can be mixed into the batter for a unique twist.
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).