Queen Cake
Queen Cake is a classic, moist vanilla-flavored sponge layered with rich frosting, perfect for celebrations or afternoon tea, appealing to all ages and taste preferences.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix dry ingredients (sifted cake flour, salt, baking powder) together.
- Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla extract.
- Divide batter evenly into 3 greased and floured cake pans.
- Bake at 350°F (175°C) for 15 to 20 minutes, or until a tester inserted in the center comes out clean.
- Allow cakes to cool, then frost with your favorite icing.
Tips & Substitutions
To achieve a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. If you need a substitute for Crisco, you can use unsalted butter instead. Additionally, for flavor variations, consider adding citrus zest or almond extract in place of vanilla. For a fruity twist, try pairing the cake with fresh berries, as it pairs beautifully with Gert'S Blueberry Muffins.
Serving Suggestions
Serve the Queen Cake plain or topped with a light frosting or glaze. It also goes well with fresh whipped cream or a scoop of vanilla ice cream for dessert. For a delightful afternoon treat, pair slices with tea or coffee. You might also enjoy it alongside Egg Salad Plus for a unique brunch combination.
Storage & Reheating
Store leftover Queen Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, pop individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Queen Cake contains roughly 208 calories, with 4g protein, 42g carbohydrates, and 3g fat. It is a good source of calcium (14% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 857mg per serving (37% 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 cake flour?
While you can substitute whole wheat flour for cake flour, the texture may be denser. To maintain a lighter cake, consider using a mix of whole wheat and all-purpose flour. Alternatively, you can add a tablespoon of cornstarch per cup of whole wheat flour to mimic the softness of cake flour.
What can I use instead of Crisco?
If you prefer not to use Crisco, unsalted butter is an excellent substitute. It will provide a richer flavor but may slightly alter the cake's texture. For a dairy-free option, try using coconut oil or a vegetable shortening that is non-hydrogenated.
How can I tell when the cakes are done baking?
To check if your cakes are done, insert a toothpick or cake tester into the center of one of the cakes. If it comes out clean or with a few moist crumbs, the cakes are ready. Be careful not to overbake, as this can lead to a dry texture.
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).