Old Fashioned White Cake
A classic fluffy white cake with tender crumb, perfect for celebrations or everyday desserts, featuring a light vanilla flavor that suits all occasions.
Ingredients
Instructions
- Mix flour, baking powder, and salt; set aside.
- Cream Crisco and sugar until light and fluffy.
- Gradually blend in the flour mixture and 3/4 cup of milk, mixing well.
- Add egg whites, 1/2 cup of milk, and vanilla; beat for two minutes.
- Pour batter into a prepared cake pan.
- Bake at 350°F for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have Crisco, unsalted butter can be substituted, though it may alter the flavor slightly. Be careful not to overmix the batter after adding the egg whites to maintain fluffiness. This cake pairs beautifully with Mama Watts' No Crust Coconut Pie for a delightful dessert spread.
Serving Suggestions
This Old Fashioned White Cake is perfect for celebrations or as a simple dessert. Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. It also pairs well with a scoop of vanilla ice cream or a slice of Brownies(4-H Recipe) for an indulgent treat.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it in plastic wrap or aluminum foil to keep it fresh for up to 3 days at room temperature. For longer storage, consider freezing slices in an airtight container for up to 3 months. To reheat, simply warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned White Cake contains roughly 296 calories, with 10g protein, 46g carbohydrates, and 4g fat. It is an excellent source of vitamin C (36% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1143mg per serving (50% 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?
Yes, you can use whole eggs, but the cake will be denser and richer. The egg whites contribute to the light texture of the cake, so if you prefer a fluffier cake, stick to just using egg whites.
What can I use if I don't have Crisco?
Unsalted butter is a great alternative to Crisco. You can also use vegetable oil in the same quantity, though the flavor may vary slightly. If using butter, make sure to cream it well with the sugar for the best results.
Can I add flavor variations to this cake?
Absolutely! You can add a teaspoon of almond extract or lemon zest for a flavor twist. Incorporating a cup of fresh fruit or nuts can also enhance the cake’s texture and taste. Just be cautious of the added moisture from fresh fruit.
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).