Angela'S Favorite White Cake
Angela's Favorite White Cake is a light, fluffy dessert with delicate almond flavor, perfect for celebrations or everyday enjoyment, appealing to those who love classic vanilla cakes.
Ingredients
Instructions
- Sift together the cake flour, baking powder, and salt.
- Cream together the Crisco and almond extract.
- Gradually add 1 1/3 cups of sugar to the shortening mixture and cream well.
- Alternately add milk and dry ingredients to the creamed mixture, starting and ending with the dry ingredients.
- Beat the egg whites and 1/3 cup sugar until stiff peaks form.
- Fold the beaten egg whites into the batter gently.
- Pour the batter into a prepared baking pan and bake at 375°F (190°C) for 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are at room temperature before beating. If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. To enhance the flavor, consider adding a teaspoon of vanilla extract along with the almond extract. This cake pairs beautifully with fresh fruit or whipped cream, making it a versatile dessert.
Serving Suggestions
Serve this delightful cake plain or with a dusting of powdered sugar for a simple presentation. It pairs wonderfully with fresh berries or a scoop of ice cream. For a festive touch, consider frosting it with a light buttercream or cream cheese frosting. This cake also makes a great base for layered desserts, similar to those found in many American recipes.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Angela'S Favorite White Cake contains roughly 344 calories, with 8g protein, 70g carbohydrates, and 3g fat. It is an excellent source of iron (35% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 839mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute unsalted butter for Crisco. It will add a rich flavor to the cake. Just remember to soften the butter before creaming it with the almond extract. The texture may be slightly different, but the cake will still turn out delicious.
How can I tell when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens may vary; checking a few minutes before the suggested time can help prevent overbaking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to cool it completely before wrapping it tightly for storage. It can also be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste fresh and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).