Lady Baltimore Cake(Mom'S)
Lady Baltimore Cake is a classic, light and fluffy layered cake with a delicate flavor, perfect for special occasions and enjoyed by those who appreciate nostalgic desserts.
Ingredients
Instructions
- Sift some cake flour three times, then measure 3 cups of flour and sift it again with the baking powder. Sift the sugar.
- Cream the sugar with the butter until smooth and creamy.
- Measure out the milk. Add some of the flour to the sugar mixture and alternate with the milk until all have been added.
- Beat the egg whites until stiff, but not dry. Fold the egg whites into the cake batter.
- Pour the batter into three lightly greased and floured layer pans.
- Bake in a preheated 325°F oven for about 30 minutes or until done.
- Frost with 7 Minute Icing.
Tips & Substitutions
For a lighter cake, ensure your egg whites are beaten until stiff peaks form, but avoid overbeating. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This will mimic the tender crumb that cake flour provides. Always remember to sift your dry ingredients to ensure a fluffy texture.
Serving Suggestions
Serve slices of Lady Baltimore Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Baked Pumpkin Pie(Serve With Low-Fat Whipped Topping) as a delightful dessert duo. Consider adding fresh fruit on the side, like berries or citrus, to brighten the presentation and balance the sweetness.
Storage & Reheating
Store leftover Lady Baltimore Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or enjoy it cold. The cake maintains its moistness well when stored properly.
Nutrition & Diet Analysis (per serving)
Each serving of Lady Baltimore Cake(Mom'S) contains roughly 323 calories, with 7g protein, 30g carbohydrates, and 20g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (14% of the Daily Value), and protein (13% 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 alter the texture and color of the cake, making it denser and richer. If you prefer a lighter cake, stick to just the egg whites as called for in the recipe. However, if you want to experiment, you might use one whole egg along with the egg whites for added richness.
What is 7 Minute Icing and how do I make it?
7 Minute Icing is a fluffy, meringue-like frosting made by beating egg whites with sugar and water over a double boiler. To make it, combine 1 cup of sugar, 1/4 cup of water, and 2 egg whites, then cook over simmering water while continuously beating until it holds stiff peaks, about 7 minutes. It adds a light finish to your cake.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it to maintain its freshness. You can also freeze the layers for up to a month; just be sure to thaw them overnight in the refrigerator before frosting.
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).