Park Avenue Cake
Park Avenue Cake is a delightful and airy dessert that combines the richness of lard with the lightness of meringue. Its subtle sweetness from sugar and a hint of vanilla make it a perfect treat for gatherings or a cozy afternoon tea. Ideal for those who enjoy classic American desserts.
Ingredients
Instructions
- Line a 9 x 13-inch pan with double thickness of wax paper.
- Sift dry ingredients together.
- Beat egg whites until frothy and add 1/2 cup sugar to make a high peaked meringue.
- Cream lard and add 1 cup sugar.
- Beat until fluffy and add milk and dry ingredients alternately.
- Combine with meringue and put in the pan.
- Bake at 350° for 30 to 35 minutes.
Tips & Substitutions
For a lighter texture, be sure to beat the egg whites until they form stiff peaks. If you don't have lard, unsalted butter can be used as a substitute, but it may alter the flavor slightly. Sift the flour and baking powder together to ensure even distribution and avoid clumps. For added flavor, consider using almond extract along with the vanilla.
Serving Suggestions
Serve Park Avenue Cake with a dusting of powdered sugar or a drizzle of chocolate glaze for an elegant touch. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful tea-time treat, consider serving it alongside Flannel Pancakes to impress your guests.
Storage & Reheating
Store leftover Park Avenue Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for 10-15 seconds, ensuring they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Park Avenue Cake contains roughly 415 calories, with 11g protein, 25g carbohydrates, and 31g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 530mg per serving (23% 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 of the cake, making it denser and richer. If you prefer a lighter cake, stick to just the egg whites as the recipe calls for. You can save the yolks for another use, such as making custard or a rich sauce.
What can I substitute for lard if I want a healthier option?
If you're looking for a healthier alternative to lard, unsalted butter or coconut oil work well. Both will add a different flavor, so choose based on your preference. For a dairy-free option, use a plant-based butter substitute to maintain the cake's moisture.
How do I know when the cake is done baking?
To check if your Park Avenue Cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).