White Mountain Cake
A light and fluffy vanilla cake with a delicate crumb, perfect for celebrations or casual gatherings, appealing to those who enjoy classic, sweet baked desserts.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add beaten egg whites gradually; mix well after each addition.
- Alternately add flour and milk to the mixture, starting and ending with flour, mixing well after each addition.
- Stir in vanilla extract.
- Pour batter into greased and floured cake pans.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, ensure your egg whites are at room temperature before beating them, as this helps achieve more volume. If you don’t have self-rising flour, you can substitute it by using all-purpose flour combined with 1 tablespoon of baking powder and a pinch of salt. This White Mountain Cake can be dressed up with fresh fruit or a light frosting for added flavor.
Serving Suggestions
Serve slices of White Mountain Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a more elaborate presentation, consider layering the cake with a light lemon icing, or serve it alongside a refreshing Hickory Stick Salad for a balanced meal.
Storage & Reheating
Store any leftover White Mountain Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, just until warm, to enjoy its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountain Cake contains roughly 828 calories, with 25g protein, 126g carbohydrates, and 9g fat. It is an excellent source of vitamin C (59% of the Daily Value), protein (50% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 7g of dietary fiber toward your daily target.
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 color of the cake, making it denser and richer. If you prefer a lighter cake, stick to egg whites, as they help in achieving the airy consistency characteristic of White Mountain Cake.
How can I make this cake gluten-free?
You can substitute the self-rising flour with a gluten-free all-purpose flour blend that includes xanthan gum. This should provide a similar texture. Make sure all your other ingredients are also gluten-free to ensure the entire cake is suitable for those with gluten sensitivities.
What frosting goes well with White Mountain Cake?
A light buttercream or whipped cream frosting complements this cake perfectly. You can also try a citrus-flavored frosting, like lemon or orange, to enhance the cake's flavor profile. For a simpler option, a dusting of powdered sugar makes for an elegant finish.
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).