Old-Fashioned Rich White Cake(3 Layers)
A classic three-layer white cake with a rich, tender crumb and subtle vanilla flavor, perfect for special occasions or celebrations with friends and family.
Ingredients
Instructions
- Sift and mix the flour, sugar, salt, and baking powder together.
- Blend the Crisco, milk, and vanilla into the dry mixture until smooth.
- Add the egg whites to the batter and fold gently.
- Pour the batter into prepared pans and bake at 350°F for approximately 30 minutes.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when whipped, which will lighten the cake. If you run out of Crisco, you can substitute with unsalted butter, but be aware it will slightly alter the flavor and texture. For a richer taste, consider adding a tablespoon of almond extract along with the vanilla.
Serving Suggestions
This rich white cake is delightful on its own but can be elevated with fresh berries and whipped cream. It pairs beautifully with Aunt Ada'S Pecan Pie for a dessert spread. For a festive touch, consider glazing it with a light icing or serving it with a scoop of vanilla ice cream on the side.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the layers in plastic wrap and freeze for up to 2 months. To reheat, let the cake thaw in the refrigerator overnight, then warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Rich White Cake(3 Layers) contains roughly 164 calories, with 8g protein, 31g carbohydrates, and 0g fat. It is a good source of vitamin C (16% of the Daily Value), protein (15% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 811mg per serving (35% 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 denser cake and alter the color to a yellowish hue. If you're looking for a lighter texture, stick with just the egg whites as the recipe suggests.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or opening the oven door too soon. Always check for doneness with a toothpick inserted in the center; it should come out clean. If your oven runs cool, adjust the temperature accordingly.
How can I make this cake more flavorful?
To enhance the flavor, you can add citrus zest, such as lemon or orange, to the batter. Additionally, using high-quality vanilla extract makes a noticeable difference in taste. Consider layering the cake with flavored frosting or fruit preserves for added depth.
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).