Pumphrey Cake
A classic and moist sponge cake with a light texture and subtle vanilla or lemon flavor, perfect for celebrations or teatime indulgence.
Ingredients
Instructions
- Mix sugar and shortening well until creamy.
- Beat eggs separately and then add to the sugar and shortening mixture, combining thoroughly.
- Add flour and a pinch of salt to the mixture and stir until smooth.
- Pour batter into a tube pan and bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For a lighter cake, consider substituting half the shortening with unsweetened applesauce or Greek yogurt. Ensure your eggs are at room temperature for better incorporation into the batter. If you prefer a citrus flavor, lemon zest can enhance the vanilla or lemon flavoring. Make sure to mix well but avoid overmixing once the flour is added to keep the cake tender.
Serving Suggestions
Serve slices of Pumphrey Cake with a dusting of powdered sugar or a drizzle of icing for added sweetness. It pairs beautifully with Simple Homemade Chocolate Ice Cream for a delightful dessert combination. For a festive touch, serve alongside fresh berries or a scoop of whipped cream, making it perfect for gatherings or special occasions.
Storage & Reheating
Store any leftover Pumphrey Cake in an airtight container at room temperature for up to four days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, simply microwave a slice for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pumphrey Cake contains roughly 1301 calories, with 8g protein, 107g carbohydrates, and 65g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 717mg per serving (31% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, using butter will give the cake a richer flavor and slightly different texture. Make sure to use unsalted butter and adjust the salt if needed.
What can I add to enhance the flavor?
You can enhance the flavor by adding spices such as cinnamon or nutmeg. Additionally, incorporating vanilla bean paste instead of extract can provide a more intense vanilla flavor. Chopped nuts or chocolate chips can also be mixed in for added texture.
Is there a gluten-free version of this cake?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum to help with structure. The baking time may vary slightly, so keep an eye on the cake as it bakes.
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).