Elmer'S White Cake
A light and fluffy white cake with tender crumb, perfect for celebrations or everyday desserts, showcasing subtle sweetness and delicate vanilla flavor.
Ingredients
Instructions
- Cream the butter until smooth and creamy.
- Gradually add the sugar and beat until light and fluffy.
- Sift together the flour, baking powder, and salt.
- Add the flour mixture to the butter and sugar alternately with the vanilla mixed into the milk, beginning and ending with the flour mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until well combined.
- Pour the batter into a greased and floured cake pan.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before frosting or serving.
Tips & Substitutions
To ensure a fluffy texture, make sure your butter is at room temperature before creaming it with sugar. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. For added flavor, consider incorporating a bit of almond extract along with the vanilla.
Serving Suggestions
This cake pairs beautifully with a light frosting, such as whipped cream or a simple buttercream. For a delightful contrast, serve it alongside fresh berries or a scoop of vanilla ice cream. You can also drizzle it with Lee's Caramel Sauce for an indulgent touch or enjoy it plain as a delicious afternoon snack.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for 10-15 seconds until warmed through, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Elmer'S White Cake contains roughly 405 calories, with 2g protein, 20g carbohydrates, and 20g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1138mg per serving (49% 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?
While you can use whole eggs, the texture will be denser and less fluffy. The egg whites provide the lightness that is characteristic of a white cake. If you prefer to use whole eggs, consider adjusting the baking time slightly.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too early. Ensure you mix just until combined and avoid checking the cake until the minimum baking time has passed. Also, make sure your oven temperature is accurate by using an oven thermometer.
Can I freeze this cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
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).