Fluffy White Cake
A light and fluffy white cake with a sweet vanilla flavor, perfect for celebrations or everyday desserts, suitable for all ages and occasions.
Ingredients
Instructions
- Beat the egg whites until stiff peaks form.
- Add sugar, butter and lard, water, flour, baking powder, and vanilla to the beaten egg whites.
- Mix well until the batter is smooth and combined.
- Pour the batter into a greased 10-inch by 12-inch pan.
- Bake at 375°F for about 15 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding in the other ingredients. If you don’t have lard, you can use an equal amount of unsalted butter. For added flavor, consider incorporating a tablespoon of lemon zest or almond extract. This cake can also be adapted with different extracts to match your preferences.
Serving Suggestions
Serve this fluffy white cake plain for a delightful treat, or pair it with fresh berries and whipped cream for an elegant dessert. It also makes a fantastic base for layered cakes or simply dust it with powdered sugar. For a complementary flavor, consider serving it alongside the Cran-Orange Pickup for a refreshing twist.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it at room temperature, which allows the flavors to shine.
Nutrition & Diet Analysis (per serving)
Each serving of Fluffy White Cake contains roughly 208 calories, with 5g protein, 27g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% 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 change the texture and color of the cake, making it denser and more yellow. If you prefer a richer flavor, you can try using 2 whole eggs instead of 4 egg whites, but the cake will lose some of its fluffiness.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Ensure you bake it until a toothpick comes out clean and avoid overmixing after adding the flour. If it happens again, check your oven temperature with a thermometer for accuracy.
Can I freeze the cake?
Yes, you can freeze the fluffy white cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
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).