Basic White Cake
A light and fluffy white cake with subtle vanilla flavor, perfect for celebrations or everyday desserts, suitable for all occasions and easy to customize.
Ingredients
Instructions
- Sift dry ingredients (flour, sugar, baking powder, salt) into a mixing bowl.
- Add shortening, 2/3 cup milk, and flavoring to the dry ingredients.
- Beat for 2 minutes until well combined.
- Add 1/3 cup milk and egg whites to the mixture.
- Beat for 2 more minutes until smooth.
- Pour the batter into a greased baking pan.
- Bake at 350°F for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have shortening, you can substitute with unsalted butter or a vegan butter alternative. To add flavor, consider incorporating vanilla or almond extract to the batter. You can also experiment with different extracts or citrus zests for a unique twist.
Serving Suggestions
This cake is delightful on its own or can be paired with fresh fruit, whipped cream, or a scoop of vanilla ice cream. For a festive touch, serve slices with a drizzle of chocolate or a dollop of lemon curd. It also pairs beautifully with a Blue Moon Drink for a delightful dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Basic White Cake contains roughly 172 calories, with 9g protein, 28g carbohydrates, and 3g fat. It is a good source of protein (18% of the Daily Value), vitamin C (18% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1213mg per serving (53% 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?
Yes, you can use whole eggs, but the cake will have a richer flavor and a slightly denser texture. If you prefer a lighter cake, stick with the egg whites as specified in the recipe.
How can I make this cake more flavorful?
You can enhance the flavor by adding extracts like vanilla, almond, or even citrus zest. Additionally, incorporating a bit of buttermilk instead of regular milk can add a nice tangy flavor to the cake.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just ensure the blend contains xanthan gum or add it separately to help with the cake's structure.
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).