Delicate White Cake
Delicate White Cake offers a light, fluffy texture with subtle vanilla flavor, perfect for special occasions or everyday treats. Its tender crumb and simple elegance make it suitable for those who enjoy classic, refined desserts that can be dressed up or enjoyed on their own.
Ingredients
Instructions
- Measure flour, salt, baking powder, and sugar into a sifter.
- Measure shortening and egg whites into a Mixmaster bowl.
- Measure milk and vanilla into a cup.
- Ensure the shortening is at room temperature.
- Line the bottoms of 2 (8-inch) layer pans with paper or grease them.
Tips & Substitutions
For a lighter cake, be sure to sift the cake flour along with the other dry ingredients to incorporate air. If you don't have shortening, you can substitute it with an equal amount of unsalted butter for a richer flavor. Make sure your egg whites are at room temperature for better volume when whipped. This cake is versatile and can also be layered with fruit or paired with the 'Swiss-Jack Cheese Ball' for a unique dessert spread.
Serving Suggestions
This delicate white cake is perfect for celebrations and pairs beautifully with fresh berries or a light whipped cream frosting. Serve it alongside tea or coffee for a delightful afternoon treat. Consider complementing it with a slice of 'Cranberry Cake' for a festive dessert platter. It also makes a lovely base for layered cakes with fruit fillings or chocolate ganache.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To keep the cake moist, you can wrap it tightly in plastic wrap. If you want to reheat slices, do so in a microwave for about 10-15 seconds or until warm, but avoid overheating to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Delicate White Cake contains roughly 559 calories, with 13g protein, 68g carbohydrates, and 18g fat. It is an excellent source of iron (33% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 464mg per serving (20% 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 slightly yellow in color. If you prefer a richer flavor, you can experiment with adding one or two whole eggs, but for a classic delicate white cake, stick with just the egg whites.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour and removing 2 tablespoons, then replacing them with 2 tablespoons of cornstarch. Sift them together to aerate the mixture. This will give you a lighter cake similar to one made with cake flour.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry cake. Typically, this cake bakes for 25-30 minutes at 350°F.
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).