Hallelujah White Cake
A light and fluffy white cake with delicate vanilla flavor, perfect for celebrations or special occasions, paired with sweet jelly and creamy frosting.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease and flour two 9-inch round cake pans.
- Thoroughly cream sugar, shortening, and vanilla.
- Add milk alternately with sifted flour, 3 teaspoons of baking powder, and salt.
- Beat egg whites with remaining 1 teaspoon of baking powder until stiff but not dry.
- Gently fold egg whites into the first mixture.
- Pour batter into prepared pans.
- Bake about 20 minutes or until cake tests done.
- Cool layers on wire cake racks.
- While still warm, split layers horizontally.
- Spread layers with jelly and stack.
- Frost top and sides with Amen Frosting.
Tips & Substitutions
For best results, ensure your egg whites are at room temperature before beating them to achieve maximum volume. If you don’t have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Sifting the flour and baking powder together helps aerate the mixture, resulting in a lighter cake. For a fun twist, consider adding lemon zest to the batter for a refreshing flavor.
Serving Suggestions
Serve slices of Hallelujah White Cake with a side of fresh berries or a scoop of vanilla ice cream for a delightful contrast. This cake pairs beautifully with Amen Frosting, but you can also try it with whipped cream or a light fruit glaze. For a festive touch, consider decorating with edible flowers or colorful sprinkles, making it a perfect centerpiece for celebrations.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for 10-15 seconds or enjoy them at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hallelujah White Cake contains roughly 328 calories, with 3g protein, 24g carbohydrates, and 22g fat. It is a good source of vitamin C (19% 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 create a denser cake and change the color slightly, as the yolks add richness and moisture. If you prefer a lighter texture, stick with the egg whites as instructed. However, if you want to experiment, you can use one or two whole eggs in addition to the egg whites.
What can I use instead of jelly for the layers?
If you're not a fan of jelly, consider using fruit preserves, whipped cream, or even a layer of lemon curd for a zesty kick. Another option is to make a simple frosting filling with cream cheese and powdered sugar for a richer flavor. Just ensure that whatever you use complements the cake's light texture.
How can I make this cake gluten-free?
To make a gluten-free version of Hallelujah White Cake, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Additionally, ensure that your baking powder is gluten-free, as some brands may contain gluten. This will allow you to enjoy a delicious cake without compromising on 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).