Mrs. Fred Wells' White Butter Cake
A classic white butter cake with rich buttery flavor and light texture, perfect for celebrations or teatime, appealing to those who love moist, tender cakes.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Sift together the dry ingredients: flour, baking powder, and salt.
- Alternately add the sifted dry ingredients and lukewarm milk to the creamed mixture, beginning and ending with dry ingredients.
- Add vanilla or lemon extract and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a prepared tube or layer pan.
- Bake in a moderate oven at 350°F (175°C) for about 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to beat the butter and sugar until very fluffy. If you’re out of butter, you can substitute with margarine, but the flavor may vary slightly. Ensure the egg whites are at room temperature for easier whipping to stiff peaks. For a flavor twist, consider adding lemon zest along with the extract, which complements the cake beautifully.
Serving Suggestions
Serve this delightful cake plain, or dust with powdered sugar for a simple presentation. It pairs beautifully with fresh berries and a dollop of whipped cream. For a festive touch, consider serving slices alongside a glass of Art League Punch to enhance the dining experience. It's also a great base for layered cakes or as a dessert alongside coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need 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 enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Fred Wells' White Butter Cake contains roughly 394 calories, with 6g protein, 49g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 916mg per serving (40% 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 change the texture and density of the cake, making it richer and denser. If you prefer this variation, try reducing the amount of butter slightly to maintain balance in the recipe.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure you bake it until a toothpick comes out clean and avoid mixing too vigorously after adding the egg whites, as this can deflate the batter.
Can I freeze this cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste fresh.
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).