Bride'S Cake
A classic, fluffy white cake with delicate vanilla flavor, perfect for weddings or special occasions, appealing to those who enjoy light, tender desserts.
Ingredients
Instructions
- Sift flour and baking powder three times.
- Cream butter and sugar until light and fluffy.
- Add flour alternately with milk, beating after each addition.
- Stir in vanilla extract.
- Gently fold in stiffly beaten egg whites.
- Pour batter into a 9 x 13-inch pan and bake at 325°F (160°C) for 50 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks before folding them into the batter. If you prefer, you can substitute half the shortening with unsweetened applesauce for a healthier option. Experiment with flavored extracts like almond or lemon for a unique twist, and consider browsing more American recipes for inspiration.
Serving Suggestions
Serve this delightful Bride's Cake with a dusting of powdered sugar or a light glaze for added sweetness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. Consider serving it alongside Mere'S Broccoli Casserole for a well-rounded meal or as a dessert option at a gathering.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for about a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Bride'S Cake contains roughly 1337 calories, with 16g protein, 47g carbohydrates, and 111g fat. It is an excellent source of calcium (37% of the Daily Value), protein (32% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 833mg 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 whole eggs instead of egg whites?
Using whole eggs will change the texture and color of the cake, making it denser and richer. For a fluffier result, it's best to stick to the egg whites as the recipe suggests, but if you prefer whole eggs, consider adjusting the baking time slightly.
What can I do if I don't have shortening?
If you don't have shortening on hand, you can substitute it with an equal amount of unsalted butter or margarine. This will add a slightly different flavor and richness to the cake, which can be delicious. Just be sure to cream it well with the sugar for the best texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, and the top should spring back when lightly touched.
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).