Granny'S "Squish" Cake
A light and fluffy vanilla cake with a tender crumb, perfect for family gatherings or tea time, featuring a delicate sweetness and a moist texture.
Ingredients
Instructions
- Beat egg whites until very stiff. Gradually beat in 1/2 cup sugar and continue beating until very stiff and glossy.
- Sift flour, remaining sugar, baking powder, and salt into another bowl. Add oil, half the milk, and vanilla in a well in the flour mixture. Beat 1 minute.
- Add remaining milk and egg yolks. Beat for 1 minute.
- Fold in the beaten egg whites gently.
- Pour the batter into a greased and dusted 9 x 13-inch pan.
- Bake at 325°F until done, approximately 40 minutes.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten until very stiff and glossy before folding them into the batter. If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This recipe can also be adapted with different extracts, like almond, for a unique flavor twist.
Serving Suggestions
Serve your Granny's 'Squish' Cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh berries or a scoop of Heavenly Butterfinger Ice Cream for a delightful dessert experience. For a complete meal, consider serving it alongside a light salad or as a sweet end to a cozy brunch.
Storage & Reheating
Store any leftover Squish 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, gently warm individual slices in the microwave for about 10-15 seconds to maintain moisture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S "Squish" Cake contains roughly 215 calories, with 3g protein, 28g carbohydrates, and 11g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (14% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 469mg 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 separating them?
Yes, you can use whole eggs instead of separating them, but the cake will have a denser texture. The beaten egg whites contribute to the lightness of the cake, so if you choose not to separate them, consider folding in whipped cream later for added fluffiness.
What can I substitute for milk in this recipe?
You can substitute milk with non-dairy alternatives like almond milk or soy milk, which will work just as well. For a richer flavor, try using buttermilk or yogurt, which can also enhance the moisture of the cake.
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 just a few crumbs attached. Additionally, the edges of the cake should start to pull away from the sides of the pan, and the top should be lightly golden.
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).