Rich Silver Cake
A light and fluffy vanilla or lemon-flavored cake with tender crumb, perfect for celebrations or teatime gatherings, suited for all ages and occasions.
Ingredients
Instructions
- Sift together flour, sugar, salt, and baking powder.
- Add shortening, milk, and flavoring to the dry ingredients.
- Beat the mixture for 2 minutes.
- Add egg whites to the batter.
- Beat for an additional 2 minutes.
- Pour the batter into 3 greased and floured pans.
- Bake at 350°F until done: 30-35 minutes for 9-inch pans, 25-30 minutes for 8-inch pans, or 1 hour in a 13x9x2.5-inch pan.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening, though it may slightly alter the texture. If you’re short on milk, a mixture of yogurt and water can work well as a substitute. Ensure your egg whites are at room temperature for better volume. Sifting the dry ingredients thoroughly will help achieve a light and airy cake.
Serving Suggestions
This Rich Silver Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a light glaze. It pairs beautifully with Lemon Whipped Cream Pie for a refreshing dessert spread. Serve alongside a cup of tea or coffee for an afternoon treat, or as part of a larger dessert table for special occasions.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in a freezer-safe bag; they can last in the freezer for up to 3 months. To reheat, thaw at room temperature and warm in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Silver Cake contains roughly 244 calories, with 5g protein, 11g carbohydrates, and 20g fat. It is a good source of vitamin C (16% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 808mg 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 yield a denser cake and alter its texture. The egg whites provide lightness, while the yolks add richness. For best results, stick with the original recipe using only egg whites.
What can I use if I don’t have baking powder?
If you find yourself without baking powder, you can make a substitute by mixing 1/4 teaspoon baking soda with 1/2 teaspoon of vinegar or lemon juice per teaspoon of baking powder needed. This will help your cake rise while maintaining its fluffiness.
Can I add flavors or mix-ins to this cake?
Absolutely! You can incorporate lemon zest or vanilla extract for added flavor. If you want to add mix-ins like chocolate chips or nuts, be mindful not to overload the batter, as it may affect the cake's rise and texture.
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).