Mom'S White Lite Cake
A light, fluffy white cake with subtle sweetness and vanilla flavor, perfect for shortcakes or layered desserts, suitable for those seeking a low-fat, versatile treat.
Ingredients
Instructions
- Combine egg whites, sugar, and oil; beat well with a spoon.
- Add milk, vanilla, baking powder, salt, and 1 cup of flour; mix thoroughly.
- Alternate adding milk and remaining flour until fully incorporated, then beat with electric beaters.
- Grease and line a 9 x 13-inch pan with parchment or wax paper.
- Fold the batter into the prepared pan using a rubber spatula.
- Bake at 325° to 330° for approximately 40 to 45 minutes or until done.
- Top with your favorite topping.
- Ideal for shortcakes also.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until frothy before adding them to the mixture. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. You can swap canola oil for applesauce to lower calories, or use almond milk instead of skim milk for a nutty flavor. To enhance the cake's flavor, add a hint of lemon zest.
Serving Suggestions
This cake is perfect for shortcakes, topped with fresh berries and whipped cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with Mildred'S Hot Rolls at brunch or as a light dessert after savory dishes. For a twist, try drizzling it with a simple glaze or a fruit compote.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds to regain softness.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S White Lite Cake contains roughly 211 calories, with 2g protein, 44g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% 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?
Using whole eggs will result in a denser cake, as the egg whites provide lift. If you prefer a richer flavor and don't mind a heavier texture, you can substitute two large eggs for the egg whites, but the cake will not be as light.
How do I know when the cake is done baking?
To test for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for a few more minutes and check again to avoid overbaking.
Can I make this cake gluten-free?
Yes! To make this cake gluten-free, substitute regular flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on it as it bakes.
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).