Mom'S White Cake
A light and fluffy white cake with subtle vanilla flavor, perfect for celebrations or with tea, appealing to those who enjoy classic, moist desserts.
Ingredients
Instructions
- Cream sugar and butter until smooth.
- Add milk and cream again.
- Sift flour and baking powder together and add to the mixture.
- Add vanilla and mix well.
- Beat egg whites to a peak and fold in gently.
- Pour batter into a 9 x 13-inch pan.
- Bake in a 350°F oven until golden brown, about 30 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form, and fold them in gently to maintain airiness. If you're out of butter, you can substitute with an equal amount of vegetable oil. To enhance the vanilla flavor, consider using vanilla bean paste. For a unique twist, you can add citrus zest or a dash of almond extract.
Serving Suggestions
Serve the white cake with a light dusting of powdered sugar or a drizzle of glaze for added sweetness. It pairs beautifully with fresh berries or whipped cream, making it a perfect dessert for any occasion. For a complete meal, consider serving it alongside a refreshing fruit salad or a scoop of ice cream. This cake is also a delightful base for layered desserts.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to a week. If you plan to store it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature, or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S White Cake contains roughly 283 calories, with 7g protein, 8g carbohydrates, and 19g fat. It is a good source of protein (13% of the Daily Value) and calcium (11% 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 result in a richer flavor and a denser texture. However, it may alter the cake's traditional lightness. If you prefer a richer cake, feel free to experiment by adding 1-2 whole eggs, but keep in mind that the consistency will change.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking or using too much flour. To save it, consider serving with a sauce or syrup to add moisture. A simple glaze made of powdered sugar and milk can also enhance the texture and flavor.
Can I add flavorings or mix-ins to the batter?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips to the batter for a unique twist. Just be cautious with the amount to maintain the cake's integrity. For an exciting variation, try pairing it with the Holiday Delight Pie for a festive dessert spread.
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).