Ingredients

The following ingredients have 12 Servings
  • 5 eggs, separated
  • 2 sticks salted butter
  • 1/2 cup solid shortening
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup milk, 2% or less (do not use whole)
  • 3 cups all-purpose flour

Instruction

  • Grease and flour a tube or bundt pan. Set aside.
  • Separate the eggs; the yolks go in a small bowl. The whites go into a medium bowl. Set both aside.
  • Using a stand mixer, cream the butter, shortening, and sugar until light and fluffy.
  • Add the egg yolks to the creamed mixture and beat until incorporated.
  • Pour the vanilla into the milk.
  • Pour 1/3 cup of the milk mixture into the butter, sugar, and egg mixture along with 1 cup of flour. Beat only until incorporated—do not overmix. Repeat the milk and flour additions twice more until all is used and beaten until just incorporated.
  • Beat egg whites until stiff but not dry, and fold gently into the cake mixture.
  • Pour the mixture into the greased and floured tube pan and place the pan into the cold oven.
  • Turn the oven on to 300° F. Bake the cake for 45 minutes.
  • Raise the temperature to 325° F and bake another 45 minutes.
  • Remove from the oven and place the pan on a cooling rack for 20 minutes. Then, run a knife around the edge and invert the cake onto the rack and then back onto a plate.
  • Serve right then, or toasted in the morning for breakfast, or with macerated fruit and ice cream for dessert.