Easiest Way to Make Appetizing Old Fashioned Sugar Cake

Without fail making ultimate Old Fashioned Sugar Cake easy, delicious, practical.

Good Evening every body, at this time you get present recipe Old Fashioned Sugar Cake with 10 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Old Fashioned Sugar Cake.

Ingredients all Old Fashioned Sugar Cake

1. Needed 1/2 cup : canola or vegetable oil.

2. Needed 1 cup : milk (I use Almond unsweetened milk).

3. Needed 1 1/2 tsp : vanilla extract.

4. Needed 2 cups : plus 2 tbsp all purpose flour.

5. Prepare 1 1/2 cup : granulated white sugar.

6. Needed 4 tsp : baking powder.

7. Prepare 1 tsp : salt.

8. Needed 4 : large egg whites.

9. Prepare : Confectioner's sugar for dusting.

10. Needed : Caramel sauce made from Sweetened Condensed Milk (optional).

If all ingredients Old Fashioned Sugar Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Old Fashioned Sugar Cake

1. Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla..

2. In a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition..

3. Lastly, add in egg whites, beating just until all combined..

4. Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet..

5. Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness. (last picture is with caramel sauce on top.).

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