Swans Down White Cake
A light, fluffy white cake with a delicate vanilla flavor, perfect for celebrations or elegant desserts, suitable for all occasions and versatile in presentation.
Ingredients
Instructions
- Sift the flour once.
- Add baking powder and salt to the sifted flour.
- Cream the shortening until smooth.
- Gradually add sugar to the shortening and beat until fluffy.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Add vanilla extract and mix well.
- Beat egg whites until soft peaks form.
- Gradually add 1/4 cup of sugar to the egg whites and beat until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter evenly into two 8-inch cake pans.
- Bake at 375°F (190°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form. You can substitute the shortening with unsalted butter for a richer flavor. If you don't have plain flour, all-purpose flour can work, but sift it well. Consider adding a citrus zest for a refreshing twist or experimenting with almond extract instead of vanilla to enhance the cake's aroma.
Serving Suggestions
This white cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a festive touch, drizzle a simple glaze or serve with a scoop of vanilla ice cream. It also complements well with a cup of coffee or tea. Consider serving alongside a slice of Mama'S Jelly Roll for a varied dessert platter.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for about a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds. This will refresh the cake and restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Swans Down White Cake contains roughly 125 calories, with 4g protein, 10g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 605mg per serving (26% 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 cake, making it denser and yellowish. If you prefer a richer flavor, you can add one whole egg, but keep the three egg whites for the best result. This will still provide some lightness to the cake.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Make sure to measure the baking time accurately and perform a toothpick test for doneness. Also, avoid excessive mixing after adding the egg whites, as this can deflate the batter and lead to a sunken cake.
Can I freeze the cake for later use?
Yes, you can freeze the cake for up to three months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving, and it will taste as fresh as when it was made.
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).