Multipurpose Fluffy White Cake
This delicious cake is perfect on its own or to use as the base for frosted cakes, strawberry shortcake, trifles and much more.
- Prep time: 15 min
- Makes: 24 Servings
- Cook time: 30 min
Per Serving (1/24 Cake Square)
- Fat.8 g
- Saturated Fat.5 g
- Cholesterol.20 mg
- Carbohydrates.26 g
- Fibre.1 g
- Sugar.13 g
- Protein.3 g
- Sodium.130 mg
- Potassium*.125 mg
|3/4 cup / 175 ml||Naturegg Simply Egg Whites, well shaken|
|1 1/2 cup / 375 ml||granulated sugar, divided|
|1 cup / 250 cup||softened unsalted butter|
|1 tbsp / 15 ml||vanilla extract|
|3 cup / 750 ml||cake and pastry flour|
|1 tbsp / 15 ml||baking powder|
|3/4 tsp / 4 ml||salt|
|1 1/4 cup / 300 ml||milk|
Grease and line a 9 x 13-inch (3 L) baking pan with parchment paper. Preheat oven to 350°F (180°C).
Whip egg whites just until soft peaks form; beating constantly, gradually beat in 1 cup (250 ml) granulated sugar just until stiff. Set aside.
Beat butter with remaining sugar and vanilla until fluffy. Sift flour with baking powder and salt. Add to butter mixture, alternating with milk in 3 additions. Fold in whipped egg whites until uniformly combined. Spread evenly in prepared pan.
Bake for 30 to 35 minutes or until a tester comes out clean and cake springs back when lightly touched. Cool completely in pan.
For a berry-licious topping: Sweeten mixed fresh berries with sugar, honey or maple syrup to taste. Spoon fruit and any accumulated juices over the cake slices just before serving.
Cake will hold for 2 days at room temperature. Wrap well and freeze for longer storage.
Vary the flavour by adding other accents such as almond extract or finely grated orange or lemon zest.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More