Skillet Cake (Method)

[CM]

This is an old fashioned cake making method that was often prepared in one of those aluminum Sunbeam square skillets with a high top cover that had a sliding vent in the top and a thermostat for setting the temperature. You can approximate this using a modern electric skillet, but tipping the cover slightly to vent. Any yellow pound or butter cake recipe can be used.

Skillet Cake

Cover frypan and close the vent. Preheat to 280°F while mixing the batter (about 5 minutes or so).

When preheated, grease well using a pastry brush. Sprinkle pan surface with flour lightly but evenly, brushing the flour/shortening mixture over the surface to coat well.

Pour in batter, cover, and bake until top is no longer moist, about 35 minutes. Open the vent during the last 5 minutes of baking time. Loosen cake well around the edges, using a heat-proof spatula. Invert on a wire rack, allowing pan to stay over the top, if possible (or wrap with foil loosely). Cool. Cake may be cut in halves and used as layers to make a 1/2 cake.

I've also used this method with a GT Express; since it's smaller than the large electric skillet, it makes quite a few thin layers and so I leave it as a complete circle. It also bakes up much faster in a GT Express because it has a hotter temperature, so keep an eye on it and don't overbake.

You can press pineapple slices into the batter and sprinkle with brown sugar, if you want to make a pineapple upside down cake.

[KarenB]

Thanks for the memory. My mom did this when we went to the summer cottage. She had one electrical outlet to work with. Just a single hot plate. It just amazed me she could make a marble cake in the fry pan. I just happen to have inherited one of those Sunbeam beauties. I find I'm using it more and more. I like to control the cooking heat and my stove just seems to have a mind of its own.

[CM]

You're welcome Karen

I collect vintage appliances (among other things), so I'm always looking for new ways to use them.

I've even used the old Sunbeam frying pan to make yogurt. Just use open 1/2 pint canning jars - the Sunbeam can fit 9 of them. Position one of the jars under the vent, and put a small instant read thermometer through the vent into the jar and adjust the temperature with the dial until you have a steady reading. (It's still easier to make yogurt with a yogurt maker, but the frying pan method allows me to make more yogurt at a time and you can turn up the temperature slightly to make a firmer yogurt in less time which you can't do with a yogurt maker because it has no adjustments).

This particular frying pan is also wonderful for making fried chicken because of the vent and the temperature control, and the large capacity and even cooking surface. I still prefer a pressure fryer, but the Sunbeam makes nice crisp and evenly cooked chicken. An old Farberware electric skillet I have is quite similar, except that it's stainless steel instead of aluminum and has a smaller capacity, but just as much control. Cuisinart and All-Clad have very nice stainless steel electric skillets. I have the Cuisinart and it's in an oval shape to allow for a large cooking surface, but condensation builds under the glass cover so you need to leave it tilted. But it's still good for preparing large meals with thermostatic control. The newer pans have a non-stick surface (I wish they didn't).