Mrs. Bogle'S Cream Cake
Light and moist cream cake with a delicate vanilla flavor, perfect for celebrations or teatime, appealing to those who enjoy classic, comforting baked desserts.
Ingredients
Instructions
- Cream sugar and shortening; add eggs.
- Sift dry ingredients. Add alternately to first mixture with milk.
- Add vanilla.
- Bake in greased and floured tube pan for 1 hour at 350°F.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don't have shortening, you can substitute with unsalted butter, but it may alter the cake's consistency slightly. Consider adding a teaspoon of lemon zest for a refreshing twist, or use almond extract instead of vanilla for a unique flavor. This cake is versatile enough to adapt for various occasions, like serving alongside Fudge Turnover Cake.
Serving Suggestions
This cream cake is delightful on its own, but you can enhance the experience by serving it with fresh berries and a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider drizzling a simple glaze over the top. You might also enjoy it as a base for a layered dessert, similar to those found in American recipes.
Storage & Reheating
To store leftovers, keep the cream cake in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate it for up to a week, ensuring it's well-wrapped to prevent drying out. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, just until slightly warm, to enjoy its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Bogle'S Cream Cake contains roughly 1507 calories, with 15g protein, 186g carbohydrates, and 72g fat. It is an excellent source of calcium (55% of the Daily Value), vitamin C (49% of the Daily Value), and protein (31% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1967mg per serving (86% 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 wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, keep in mind that this may result in a denser cake. To maintain the light texture, you might need to adjust the liquid slightly or add an extra egg to compensate.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much leavening agent. Ensure your oven is calibrated correctly and test for doneness with a toothpick before the suggested baking time is up. If it comes out too wet, give it a few more minutes. Additionally, always measure your baking powder accurately to avoid excess.
Can I freeze this cream cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours. This makes it a great option for preparing ahead of a gathering or special occasion.
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).