Shortcake Pan by Kimbob

[S_Wirth]

Shortcake Pan

This is the recipe that came with the Chicago Metallic Commercial 6-cup shortcake pan.

Strawberry Shortcake Spongecakes

4 eggs separated
1/2 tsp. cream of tartar or 1 tsp. lemon juice
3/4 cup sugar, divided
1/2 tsp. salt
1/4 cup vegetable oil
1/3 cup milk (whole, low-fat, or skim)
1 tsp. vanilla
1/2 tsp. almond extract (or 1/4 tsp. Fiori di Sicilia flavoring or lemon oil)
1 cup King Arthur Unbleached All-Purpose Flour
1 tsp. baking powder

In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy.

Gradually add 1/2 cup of the sugar and continue beating until stiff and glossy. Set the mixture aside.

In a separate bowl, beat the salt, oil, milk, egg yolks and flavorings until pale yellow. Whisk together the remaining sugar, the flour, and baking powder.

Mix these dry ingredients into the egg mixture. Gently fold in the beaten egg whites, using a wire whip or cake blender. Be sure to scrape the bottom of the bowl so the batter is well-blended.

Scoop the batter into the ungreased cups, using a scant 1/2 cup batter for each, and filling the cups two-thirds full. Bake the cakes in a preheated 325 degree F oven for 20-25 minutes; the cakes will rise above the pan, then settle back almost even. They're done when a finger gently pressed in the center doesn't leave a print. Remove the cakes from the oven, and cool them for 20 minutes before removing them from the pan. Run a spatula around the edges to loosen any parts that may have stuck. Rapping the pan sharply on the counter will also help loosen the cakes. Repeat the baking instructions with the remaining batter.

Yield: 10 cakes

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