White Whipped Cream Cake
A light and fluffy white whipped cream cake featuring delicate layers, perfect for celebrations or special occasions, with subtle sweetness and creamy texture.
Ingredients
Instructions
- Sift together the all-purpose flour, baking powder, sugar, and salt. Set aside.
- In a large bowl, beat the egg whites and salt until stiff peaks form.
- Fold in the whipped heavy cream, water, and vanilla into the egg whites.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly into two 8-inch cake pans.
- Bake at 350°F until a toothpick inserted in the center comes out clean, about 30 minutes.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you need a substitute for heavy whipping cream, you can use coconut cream for a dairy-free version. For a hint of flavor, consider adding a tablespoon of lemon zest to the batter for a refreshing twist.
Serving Suggestions
Serve the White Whipped Cream Cake with fresh seasonal berries for a delightful contrast. It pairs beautifully with Teri'S Spinach Dip as a light appetizer before dessert. For an extra indulgence, add a drizzle of chocolate sauce or a dusting of powdered sugar on top before serving.
Storage & Reheating
Store leftover 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 slices in the microwave for about 10-15 seconds, just until warm, to maintain moisture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of White Whipped Cream Cake contains roughly 244 calories, with 3g protein, 23g carbohydrates, and 6g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 491mg per serving (21% 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?
While you can use whole eggs, this will change the texture of the cake, making it denser and richer. If you prefer a lighter cake, stick with just the egg whites as the recipe suggests.
What can I substitute for all-purpose flour?
You can use a gluten-free all-purpose flour blend as a substitute to make this cake gluten-free. Ensure the blend contains xanthan gum for proper structure, or add it separately if not included.
How can I make the cake more flavorful?
For added flavor, consider incorporating spices such as cinnamon or nutmeg into the dry ingredients. You can also infuse the heavy cream with vanilla beans or almond extract for a richer taste.
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).