White Texas Cake
A light and fluffy white cake with a delicate vanilla flavor, perfect for special occasions or everyday treats, appealing to those who love classic Southern-style desserts.
Ingredients
Instructions
- Cream shortening and sugar; add unbeaten egg whites.
- Sift flour, baking soda, and salt together, then add to shortening and sugar, alternating with buttermilk.
- Add vanilla.
- Bake 20 minutes at 350°F in a floured jelly roll pan (17 x 11-inch).
Tips & Substitutions
For a lighter texture, ensure the egg whites are at room temperature before beating them. If you don’t have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also reduce the sugar slightly if you prefer a less sweet cake. This recipe can be enhanced with a light frosting, like Blender Chocolate Frosting, for added flavor.
Serving Suggestions
Serve this White Texas Cake as a delightful dessert at gatherings or with afternoon tea. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For a festive touch, consider topping it with whipped cream and seasonal fruits. This cake complements well with American recipes like Ambrosia Waldorf Salad for a light meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate the cake, wrapped well, for up to a week. To enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of White Texas Cake contains roughly 505 calories, with 5g protein, 38g carbohydrates, and 36g fat. It is a good source of vitamin C (16% of the Daily Value), protein (10% of the Daily Value), and dietary fiber (10% 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 egg whites?
Yes, you can use whole eggs instead of just egg whites for a richer flavor and denser texture. However, the cake might be slightly heavier. If you prefer the original lightness, stick with just the whites.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or margarine. This will give the cake a slightly different flavor but should still yield a delicious result.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead of time. Just make sure to cool it completely before storing it. Wrap it well to maintain freshness, and frost it just before serving to keep the frosting intact.
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).