Silver Cake
Silver Cake is a light, airy layer cake featuring a delicate crumb and subtle sweetness. Its classic flavor profile pairs well with tea or coffee and is perfect for special occasions or afternoon treats. The cake's tender texture and simple elegance make it a favorite among classic dessert lovers.
Ingredients
Instructions
- Combine flour, sugar, salt, and baking powder in a mixing bowl.
- Add Crisco and the first 1 cup of milk called for in the recipe.
- Beat vigorously by hand or electric mixer on medium speed for 2 minutes.
- Add egg whites, the additional 1/3 cup of milk, and lemon flavoring.
- Beat for 2 minutes on medium speed.
- Pour the batter into two 9-inch greased and floured layer pans.
- Bake at 350°F (175°C) for 35 to 40 minutes.
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 used as a substitute, though it may alter the flavor slightly. Experiment with flavorings like almond or vanilla extract to personalize your cake. Be careful not to overmix after adding the egg whites to maintain fluffiness.
Serving Suggestions
Serve Silver Cake plain or dusted with powdered sugar for a simple dessert. It pairs beautifully with fresh fruit or whipped cream for added indulgence. Consider serving it alongside Aunt Pat's Frozen Dessert for a delightful contrast. This cake is perfect for birthdays or celebrations, and it complements a cup of tea or coffee nicely.
Storage & Reheating
Store leftover Silver Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last about a week. To reheat, microwave individual slices for about 10-15 seconds, or enjoy it cold. This cake also freezes well, wrapped tightly in plastic wrap for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Silver Cake contains roughly 179 calories, with 7g protein, 31g carbohydrates, and 2g fat. It is a good source of protein (15% of the Daily Value), calcium (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% 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 alter the texture and color of the Silver Cake, making it denser and less white. If you prefer a richer flavor, you could experiment with one or two whole eggs, but the classic recipe relies solely on egg whites for that light, airy texture.
How do I know when the cake is done baking?
To check if your Silver Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary; start checking around the 35-minute mark.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for an even lighter texture. However, avoid using whole wheat flour as it will make the cake denser and alter the flavor. Stick with American recipes for best results when baking cakes.
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).