Mrs. Clara Holste'S White Cake
A light and fluffy white cake with delicate sweetness, perfect for celebrations or teatime. Its tender crumb and subtle flavor suit all occasions and tastes.
Ingredients
Instructions
- Cream sugar and shortening well.
- Add flour and water alternately to the mixture.
- Fold in beaten egg whites gently.
- Bake at 350°F for 20 to 25 minutes until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a vanilla flavor, add a teaspoon of vanilla extract to the wet ingredients. For a bit of zest, consider adding the zest of a lemon or orange to the batter.
Serving Suggestions
Serve this delightful white cake with fresh fruit or a dusting of powdered sugar for a simple presentation. It pairs beautifully with Dreamy Fruit Salad for a refreshing dessert option. Consider topping it with whipped cream or a light frosting to elevate the flavors. This cake is perfect for celebrations or as a sweet treat alongside coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Clara Holste'S White Cake contains roughly 485 calories, with 14g protein, 26g carbohydrates, and 38g fat. It is an excellent source of vitamin C (36% of the Daily Value), protein (29% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 678mg per serving (29% 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 with a richer flavor and color. However, the traditional recipe calls for just egg whites to achieve a lighter, fluffier texture. If you choose to use whole eggs, adjust the baking time slightly, as it may take longer to cook through.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or by opening the oven door too early. Make sure to bake until a toothpick inserted in the center comes out clean. If your cake is sinking even after it's fully baked, it may be due to overmixing the batter, which can incorporate too much air.
How can I make this cake chocolate flavored?
To transform this white cake into a chocolate cake, substitute 1/2 cup of flour with unsweetened cocoa powder. You might also consider adding a bit more sugar to balance the bitterness of the cocoa. Adjust baking time as needed, checking for doneness with a toothpick.
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).