Snow White Cake
Submitted by jrowkavi
A classic white layer cake made with egg whites for a pure, snowy crumb. Tender, light, and vanilla-scented, ready for your favorite frosting.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
50 minSometimes you just want a classic white cake done right, and this is the one.
No egg yolks, no fuss. Shortening and butter get creamed with sugar for a tender crumb, sifted flour and baking powder keep it light, and four stiffly beaten egg whites folded in at the end give it that signature snow-white color and cloud-like texture.
It bakes in just 18 to 20 minutes and comes out with a fine, even crumb that takes frosting beautifully.
Pair it with vanilla buttercream, lemon curd filling, or a simple dusting of powdered sugar.
Kitchen Tips
- Fold the egg whites in gently at the very end. They’re the reason this cake is so light; rough mixing deflates all that air.
- Sift the flour with the baking powder and salt for an even rise and no lumps.
- The cake is done when it springs back from a light touch. Don’t wait until it pulls away from the sides or it’s already overdone.
Ingredients
Directions
Cream shortening, butter and sugar until light.
Add vanilla and mix well.
Sift flour with baking powder and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Gently fold in egg whites.
Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375℉ (190℃) 18 to 20 minutes, or until cake springs back when lightly touched.
Cool in pans 10 minutes, then remove and cool completely.
Frost with favorite frosting.
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