Plain Cake(Club Member: John Waters)
A classic, moist vanilla cake with a tender crumb, perfect for any celebration or teatime, offering a simple yet delicious flavor profile that suits all occasions.
Ingredients
Instructions
- Mix eggs, sugar, and shortening well.
- Add milk and flour; mix well.
- Add vanilla.
- Pour batter into a cake pan and bake for 30 to 40 minutes at 350°F.
Tips & Substitutions
For a lighter cake, separate the egg whites from the yolks and whip the whites to soft peaks before folding them into the batter. You can substitute almond extract for vanilla for a unique twist. If you don’t have cake flour, you can make your own by mixing all-purpose flour with cornstarch. This recipe can be easily doubled for a larger gathering.
Serving Suggestions
Serve this plain cake with a dusting of powdered sugar or a drizzle of chocolate glaze. It pairs beautifully with Aunt Pat's Fruit Salad for a refreshing contrast. Consider serving it alongside a scoop of vanilla ice cream or fresh berries for added flavor. It’s a versatile dessert that complements many meals and can be dressed up for special occasions.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices individually. To reheat, place in a microwave for 10-15 seconds or warm in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Cake(Club Member: John Waters) contains roughly 640 calories, with 9g protein, 106g carbohydrates, and 8g fat. It is an excellent source of iron (31% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and vitamin A.
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, using whole eggs will work just fine in this recipe. However, separating the eggs and whipping the whites can give you a fluffier texture. If you prefer a denser cake, stick with whole eggs.
How can I make this cake chocolate-flavored?
To make a chocolate version, substitute 1/2 cup of the cake flour with unsweetened cocoa powder. This will give your cake a rich chocolate flavor while maintaining the same structure.
What can I use instead of milk?
You can substitute milk with almond milk or any other non-dairy milk for a lactose-free version. Additionally, yogurt or sour cream can be used to add moisture and richness to the cake.
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).