Snow White Cake
A light and fluffy vanilla cake with a tender crumb, perfect for celebrations or teatime, appealing to those who enjoy classic sweet baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a mixing bowl, combine sifted self-rising flour and sugar.
- Add the very soft shortening and mix until crumbly.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually fold the egg whites into the flour mixture.
- Stir in sweet milk and vanilla until smooth.
- Pour the batter into the prepared pan.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have self-rising flour, you can substitute with all-purpose flour and add 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. For added flavor, consider using almond extract instead of vanilla. This cake is great for layering, so feel free to experiment with fillings.
Serving Suggestions
This cake is delightful on its own but can be enhanced with whipped cream or a light fruit glaze. Serve it alongside a cup of tea or coffee for a perfect afternoon treat. It also pairs beautifully with Veggies And Noodles for a balanced meal. For a touch of elegance, consider dusting the top with powdered sugar or serving it with fresh berries.
Storage & Reheating
Store leftover Snow White Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds until warmed through, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Snow White Cake contains roughly 109 calories, with 7g protein, 12g carbohydrates, and 0g fat. It is a good source of vitamin C (15% of the Daily Value) and protein (14% 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 and sweetness of the cake, resulting in a denser cake. If you prefer a richer flavor, you can use a combination of whole eggs and egg whites, but for the classic lightness, stick to just the whites.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it may be due to expired baking powder in self-rising flour or not beating the egg whites enough. Ensure your ingredients are fresh and that you fold the egg whites in gently to maintain their volume.
Can I add flavors or mix-ins to the batter?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips for variation. Just be careful not to overmix the batter after adding these ingredients to maintain the cake's light 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).