An easy plain sponge cake, which is incredibly moist and buttery. It's delicious as is or served with whipped cream and fresh berries.
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper! - 08 Feb 2003 (Review from Allrecipes US | Canada)
Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big. - 20 Feb 2004 (Review from Allrecipes US | Canada)
I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great! - 03 Aug 2006 (Review from Allrecipes US | Canada)