Mary'S White Cake
Mary's White Cake is a light, fluffy dessert with delicate sweetness and subtle vanilla flavor, perfect for celebrations or as a versatile layer cake for any occasion.
Ingredients
Instructions
- Cream together shortening and sugar.
- Sift together flour, baking powder, and salt. Add to creamed mixture.
- Mix in milk, water, and flavoring.
- Fold into stiffly beaten egg whites.
- Pour the batter into three layer pans and bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when beaten. If you're out of shortening, unsalted butter can be used as a substitute, but it may alter the flavor slightly. For a richer cake, consider adding a teaspoon of vanilla extract along with the flavoring. Always sift the dry ingredients to prevent lumps and ensure even mixing.
Serving Suggestions
This white cake is delightful on its own but can be enhanced with a light frosting, such as whipped cream or a simple buttercream. It pairs beautifully with seasonal fruits for a refreshing touch. Consider serving it alongside a scoop of vanilla ice cream or a slice of Cherry-Cream Top Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze them. To reheat, let the cake come to room temperature or warm individual slices in the microwave for 10-15 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S White Cake contains roughly 247 calories, with 6g protein, 26g carbohydrates, and 13g fat. It is a good source of calcium (16% of the Daily Value), protein (13% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% 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 yield a denser cake, as the yolks add fat and moisture. If you prefer a richer flavor and texture, you can substitute two whole eggs for the six egg whites, but the cake will have a different color and crumb structure.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter, which can incorporate too much air. Ensure you bake the cake until a toothpick comes out clean and mix just until ingredients are combined. If it still sinks, check your oven temperature with an oven thermometer.
How can I make this cake more flavorful?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. Additionally, using flavored extracts like almond or coconut can give the cake a unique twist. Just be cautious not to overpower the base flavor with too much extract.
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).