The “1-2-3 Cake” is a charming vintage sponge cake recipe named for its simple ratio-based ingredient list: 1 cup of shortening, 2 cups of sugar, 3 cups of flour. With its light, fluffy crumb and adaptable base, this cake was a staple for everyday desserts and special occasions alike. Often topped with fruit, frosting, or a dusting of powdered sugar, it showcases the classic method of creaming fats and sugar, folding in beaten egg whites, and baking into golden perfection. Its straightforward ingredients and familiar preparation make it a nostalgic favorite in American home baking.
Ingredients
- 3 cups sifted flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup shortening
- 2 cups sugar
- 1 tsp vanilla extract
- 5 eggs (separated)
- 1 cup milk
Instructions
Step 1: Sift Dry Ingredients
- Sift together flour, baking powder, and salt. Set aside.
Step 2: Cream Base
- Cream shortening, sugar, and vanilla until light and fluffy.
Step 3: Add Yolks
- Add egg yolks one at a time, beating well after each addition.
Step 4: Combine Wet and Dry
- Add sifted dry ingredients and milk alternately to the creamed mixture, mixing well between additions.
Step 5: Beat Egg Whites
- In a separate bowl, beat egg whites until stiff but not dry.
Step 6: Fold In Whites
- Gently fold beaten egg whites into the batter until just combined.
Step 7: Bake
- Pour batter into a greased pan and bake at 375°F for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips
- Substitute butter for shortening for a richer flavor.
- Add lemon zest or almond extract for a twist.
- Fold in fresh berries or chopped nuts for added texture.
- Use as a base for layered birthday or celebration cakes.
- Frost with buttercream, whipped cream, or dust with powdered sugar.
Nutrition
Calories: 432kcalCarbohydrates: 57gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 71mgSodium: 149mgPotassium: 90mgFiber: 1gSugar: 34gVitamin A: 133IUVitamin C: 0.003mgCalcium: 99mgIron: 1mg
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