White Cake With Pineapple Filling
A light and fluffy white cake with a sweet pineapple filling, perfect for celebrations or afternoon tea, offering delicate flavors and a moist texture that appeals to all ages.
Ingredients
Instructions
- Combine the dry ingredients (flour, sugar, baking powder, salt) in a bowl.
- Add shortening, milk, lemon extract, and vanilla; beat for 2 minutes on medium speed.
- Add the unbeaten egg whites and beat for an additional 2 minutes on medium speed.
- Pour the batter into two floured and greased 9-inch cake pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cool the cakes in the pans for 5 minutes, then remove and cool completely on cake racks.
Tips & Substitutions
For a lighter texture, make sure to sift the flour before measuring. You can substitute half of the shortening with unsalted butter for a richer flavor. If you want to add a twist, consider folding in some crushed pineapple into the batter for a tropical touch. Ensure your egg whites are at room temperature for better volume when beaten.
Serving Suggestions
This white cake pairs beautifully with a refreshing pineapple filling and can be complemented by a light whipped cream frosting. Serve slices with fresh fruit or a scoop of vanilla ice cream for a delightful dessert. It also goes well with a glass of Gala Punch for a festive gathering. Consider serving alongside a light salad for a balanced meal.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days. For longer storage, freeze individual slices in airtight containers for up to 3 months. To reheat, simply let it thaw in the refrigerator overnight and warm slices in the microwave for about 10 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of White Cake With Pineapple Filling contains roughly 69 calories, with 5g protein, 11g carbohydrates, and 1g 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 809mg 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour instead of cake flour. However, for a lighter and fluffier cake, consider sifting the all-purpose flour to aerate it. You may also replace a couple of tablespoons of flour with cornstarch to mimic cake flour's texture.
How can I make this cake more flavorful?
To enhance the flavor, you can add zest from a lemon or an orange into the batter, which will brighten the overall taste. Additionally, consider using vanilla bean paste instead of extract for a more pronounced vanilla flavor.
Is it possible to make this recipe ahead of time?
Absolutely! You can bake the cakes a day in advance. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator. Just be sure to frost them on the day of serving to keep the cake fresh and moist.
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).