White Cake(Fat Free)
A light and fluffy fat-free white cake with subtle sweetness, perfect for those seeking a low-fat dessert option suitable for any occasion.
Ingredients
Instructions
- Spray a 9-inch square baking pan with cooking spray.
- In a large bowl, combine flour, cornstarch, baking powder, and salt.
- In a medium bowl, using a fork or wire whisk, stir sugar and milk until the sugar is almost dissolved.
- Add egg whites, corn syrup, and vanilla; stir until thoroughly blended.
- Gradually add the wet mixture to the flour mixture, stirring until smooth.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan or on a wire rack.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and cornstarch before mixing. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. For a flavor twist, add lemon or almond extract instead of vanilla. This cake can also be made into cupcakes; just reduce the baking time to about 20-25 minutes.
Serving Suggestions
This fat-free white cake is delightful on its own or topped with fresh fruit and a dollop of whipped cream. It pairs beautifully with Nanny's Sweet Potato Pie for a charming dessert spread. For a festive touch, dust with powdered sugar or drizzle with a light glaze. Enjoy it alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftover white cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of White Cake(Fat Free) contains roughly 180 calories, with 8g protein, 33g carbohydrates, and 1g fat. It is a good source of protein (16% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 543mg per serving (24% 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 increase the fat content of the cake. The egg whites help create a light and airy texture, so it's best to stick to using only egg whites for this fat-free version.
What can I substitute for skim milk?
You can use any non-dairy milk, such as almond milk or oat milk, as a substitute for skim milk. Just ensure that the alternative you choose is unsweetened to maintain the cake's flavor balance.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also incorporate a teaspoon of almond extract for a lovely nutty flavor that complements the vanilla.
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).