Mom'S White Cake "Lite"
A light, fluffy white cake with subtle vanilla flavor, perfect for shortcakes and versatile enough for any occasion or topping preference.
Ingredients
Instructions
- Combine egg whites, sugar, and oil in a bowl.
- Beat well with a spoon until mixture is smooth.
- Add milk alternately with 1 cup of flour, baking powder, and salt, using a triple sieve.
- Add the remaining 1 cup of flour; stir and beat with an electric mixer.
- Spray and line a 9 x 13-inch pan with parchment paper or waxed paper.
- Fold the batter into the prepared pan using a spatula.
- Bake at 325°F for 40 to 45 minutes or until done.
- Top with your favorite topping before serving.
Tips & Substitutions
For a lighter texture, ensure the egg whites are whipped until they form soft peaks before mixing them in. If you want a richer flavor, consider substituting half the skim milk with buttermilk. You can also experiment with different oils; avocado oil works well in this recipe. Remember to sift the flour to aerate it, which can help achieve a fluffier cake. This recipe is perfect for those looking for a healthier dessert option.
Serving Suggestions
This light white cake pairs beautifully with fresh fruit or a dollop of whipped cream. Consider serving it alongside a scoop of vanilla ice cream for a delightful treat. For a twist, top it with a light glaze or a dusting of powdered sugar. It also complements well with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings or celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F for about 5 minutes. This will help maintain the cake's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S White Cake "Lite" contains roughly 761 calories, with 10g protein, 163g carbohydrates, and 5g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2233mg per serving (97% 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 egg whites?
Yes, you can use whole eggs, but this will increase the fat content and may make the cake denser. If you prefer a lighter cake, stick to egg whites as the recipe suggests.
What can I use instead of olive oil?
You can substitute olive oil with canola oil or melted coconut oil for a different flavor profile. Each will provide moisture and help create a tender cake.
Can I add flavors like lemon or almond extract?
Absolutely! You can enhance the flavor of the cake by adding a teaspoon of lemon zest or almond extract. This will give the cake a lovely aromatic quality and make it even more delicious.
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).