Aunt Belle'S White Cake
A light and fluffy white cake with simple ingredients, perfect for celebrations or everyday desserts, appealing to those who enjoy classic, delicate baked treats.
Ingredients
Instructions
- Preheat the oven and prepare a cake pan.
- In a mixing bowl, cream together the shortening and sugar until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually add the egg whites to the creamed mixture, folding gently.
- Sift together the flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture, folding gently after each addition.
- Pour the batter into the prepared cake pan.
- Bake until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the batter. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. To add flavor, consider incorporating vanilla extract or almond extract as you cream the sugar and shortening. This cake can also be dressed up with a simple frosting or served alongside fresh berries.
Serving Suggestions
This cake is delightful on its own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It pairs beautifully with fresh fruits like strawberries or raspberries. For a festive touch, consider serving it alongside a fruit compote or a drizzle of chocolate sauce. It also complements a cup of tea or coffee perfectly.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will last about a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for about 5 minutes to restore moisture and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Belle'S White Cake contains roughly 437 calories, with 5g protein, 57g carbohydrates, and 22g fat. It is an excellent source of calcium (29% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 680mg per serving (30% 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 whole eggs instead of just egg whites?
Using whole eggs will alter the cake's texture, making it denser and richer. If you prefer a denser cake, you can use two whole eggs instead of just the whites. However, for a traditional light and fluffy white cake texture, stick with the original recipe using only egg whites.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute using baking soda and cream of tartar. Use 1/2 teaspoon of baking soda combined with 1 teaspoon of cream of tartar for every teaspoon of baking powder needed. This will help your cake rise properly for that desired fluffy texture.
Can I freeze this cake?
Yes, you can freeze this white cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to three months. When you're ready to enjoy it, thaw in the refrigerator overnight before serving, and it will taste fresh.
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).