Short Cake
A light, airy short cake with a tender crumb, perfect for pairing with fresh fruit or whipped cream. Its delicate sweetness and subtle vanilla flavor make it an ideal dessert for gatherings or afternoon teas, appealing to those who enjoy simple yet flavorful baked treats.
Ingredients
Instructions
- Beat the egg yolks with sugar, cold water, and dry ingredients (flour, salt, baking powder, vanilla).
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten whites into the yolk mixture.
- Pour the batter into a greased 9 x 12-inch pan.
- Bake at 350°F (175°C) for 20 to 30 minutes until golden and 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 them to stiff peaks. You can substitute half of the sugar with a natural sweetener like honey or maple syrup for a different flavor profile. If you're out of baking powder, use 1/4 teaspoon of baking soda combined with 1/2 teaspoon of vinegar as a substitute.
Serving Suggestions
Serve the short cake warm or at room temperature, topped with whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Chocolate Applesauce Cake for a decadent dessert spread. Consider adding a dusting of powdered sugar or a drizzle of chocolate sauce for an extra touch.
Storage & Reheating
Store any leftover short cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. Reheat slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Short Cake contains roughly 166 calories, with 3g protein, 33g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of traditional flour. Adjust baking time as necessary, as gluten-free batters can behave differently.
What can I add to enhance the flavor?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also incorporate spices like cinnamon or nutmeg for a warm touch. For chocolate lovers, folding in mini chocolate chips can add a delightful twist.
Can I freeze the short cake?
Yes, you can freeze the short cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
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).