Party Cake
A light and fluffy vanilla party cake with tender layers, perfect for celebrations and special occasions, appealing to those who enjoy classic, sweet baked desserts.
Ingredients
Instructions
- Grease the sides of two 8-inch layer pans.
- Line the bottom of each pan with waxed paper dusted with flour.
- Sift together flour, sugar, salt, and baking powder into a large mixing bowl.
- Add the shortening and 1/2 cup of sweet milk; beat for 2 minutes on low speed of a mixer.
- Add remaining milk, vanilla, and egg whites.
- Beat for 2 minutes.
- Bake in a moderate 375°F oven for 25 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have shortening, you can substitute with an equal amount of unsalted butter. To add flavor, consider folding in lemon zest or using almond extract instead of vanilla. This cake can also be layered with frosting or fresh fruit for extra indulgence.
Serving Suggestions
This Party Cake is delightful on its own or can be dressed up with a variety of frostings. Consider pairing it with a fruit compote or ice cream for a refreshing contrast. It also goes well with coffee or tea, making it perfect for gatherings. For a unique twist, try serving it alongside the Light Lemon Poppy Seed Cake for a dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To freeze, wrap slices individually in plastic wrap and place in a freezer-safe bag for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Party Cake contains roughly 166 calories, with 0g protein, 2g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 747mg per serving (32% 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 egg whites?
Using whole eggs will alter the texture and color of the cake, making it denser and richer. If you prefer a lighter cake, stick to just the egg whites as the recipe suggests.
What can I substitute for sweet milk?
If you don't have sweet milk, you can use regular milk with a tablespoon of sugar mixed in or substitute with buttermilk for a slightly tangy flavor. Adjust the sugar in the recipe accordingly if you choose the latter.
How can I tell when the cake is done baking?
You can check for doneness by inserting a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, it's ready. Also, the edges will start to pull away from the pan slightly when fully baked.
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).