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Silver White Cake
This classic silver white cake delivers a light, airy texture and a delicate vanilla flavor. Using only egg whites keeps the crumb perfectly pale and incredibly tender. It is an excellent choice for birthdays, holidays, or any weekend baking project. You can bake it in a rectangular pan for easy slicing or divide the batter into round pans for a beautiful layered dessert.
Ingredients
- 2 ¼ cups all-purpose flour or 2 ½ cups cake flour
- 1 ⅔ cups sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- 1 ¼ cups milk
- 1 teaspoon vanilla or almond extract
- 5 egg whites
Instructions
- 1Preheat the oven to 350°F. Grease the bottom and sides of a 13x9-inch baking pan, two 9-inch round pans, or three 8-inch round pans with shortening, then dust lightly with flour.
- 2Combine the flour, sugar, baking powder, salt, shortening, milk, and vanilla or almond extract in a large bowl. Beat with an electric mixer on low speed for 30 seconds while scraping the bowl constantly. Increase the speed to high and beat for 2 minutes, scraping the bowl occasionally.
- 3Add the egg whites and beat on high speed for 2 minutes, pausing to scrape down the sides of the bowl. Pour the batter into your prepared pan or pans.
- 4Bake a 13x9-inch pan for 40 to 45 minutes, 9-inch pans for 30 to 35 minutes, or 8-inch pans for 23 to 28 minutes. Test for doneness by inserting a toothpick into the cake.
- 5The cake is ready when the toothpick comes out clean or the center springs back when touched lightly. Cool a 13x9-inch cake in the pan on a wire rack. For round cakes, cool in the pans for 10 minutes before turning them out onto wire racks to cool completely for about 1 hour.
- 6Spread your favorite frosting over the 13x9-inch cake, or use it to fill and frost the round layers.
- 7If making a chocolate chip cake, fold half a cup of miniature or finely chopped semisweet chocolate chips into the batter just before pouring it into the pans.
- 8If making a cookies and cream cake, stir one cup of crushed chocolate sandwich cookies into the batter after adding the egg whites. Bake as directed and frost with white frosting.
- 9If making a marble cake, reserve one and three-quarter cups of the batter before pouring the remaining batter into the pans.
- 10Stir three tablespoons of unsweetened baking cocoa and one and one-eighth teaspoons of baking soda into the reserved batter, then drop it by tablespoonfuls onto the white batter.
- 11Run a knife through the batters to create a marbled design, then bake and cool as directed.
- 12Ensure the chocolate batter is distributed randomly over the white batter before cutting through with the knife.
- 13Top the finished marble cake with fluffy white frosting before serving.