Shortening Saver Cake is a practical, mid-century American baking staple designed for times when butter and shortening were scarce or expensive. This recipe relies on whipped eggs, hot milk, and careful mixing to create a light crumb without added fat, a clever technique popular during the Depression and wartime years. The method produces a tender, subtly lemon-scented cake that feels delicate yet comforting, making it perfect for simple family desserts, church suppers, or afternoon coffee. Its beauty lies in restraint: no frosting is required, just a dusting of sugar or a spoon of fruit, letting the cake’s airy texture and clean flavor shine.
Ingredients
- 1 cup cake flour (sifted )
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs
- 1 cup granulated sugar
- 2 tsp lemon juice
- 6 tbsp hot milk
Instructions
Step 1: Prepare Dry Ingredients
- Sift cake flour three times with baking powder and salt.
Step 2: Beat Eggs
- Beat eggs until thick enough to stand in peaks.
Step 3: Add Sugar
- Add sugar gradually while beating.
Step 4: Add Flavoring
- Fold in lemon juice gently.
Step 5: Combine Ingredients
- Fold in flour mixture a small amount at a time.
- Add hot milk and stir quickly until thoroughly blended.
Step 6: Bake
- Turn batter into an ungreased cake pan.
- Bake at 350°F for 35 minutes.
Step 7: Cool
- Invert pan on cake rack and allow to cool 1 hour before removing from pan.
Tips
- Dust with powdered sugar before serving
- Top with fresh berries for contrast
- Serve with whipped cream or custard
- Use orange juice instead of lemon
- Bake in a loaf pan for slicing
- Add vanilla for warmth
- Split and fill with jam
- Serve toasted with butter
- Use as a strawberry shortcake base
Nutrition
Calories: 185kcalCarbohydrates: 38gProtein: 5gFat: 2gSaturated Fat: 0.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 95mgPotassium: 90mgFiber: 0.5gSugar: 22gVitamin A: 110IUVitamin C: 2mgCalcium: 60mgIron: 1.1mg