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My review
Silver White Cake
Ginger
"A delicious light, white cake. Whip one up and get ready to rake in the prizes. This is great iced with French Silk Frosting."
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Ingredients
1 h 20 m servings 143 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan or 2 9 inch round pans)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
- In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.
Nutrition Facts
Per Serving: 143 calories; 4.6 g fat; 23.7 g carbohydrates; 2 g protein; < 1 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 88109 Ratings
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Most helpful positive review
12/23/2008
We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowl...
Most helpful critical review
3/2/2003
I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at f...
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12/23/2008
We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowl...
12/19/2007
This cake is EXCELLENT!! The only substitution I make is real butter for the shortening, softened, and add 4tsp total of baking powder. Make sure you mix all dry ingredients together first bef...
3/2/2003
I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at f...
2/18/2010
Even tho' this cake could use a little more flavor I'm still giving it a 5-star rating because its got so much else going for it. Baking white or yellow cakes is almost a gamble, particularly b...
7/5/2002
Excellent white cake - I used 1/2 and 1/2 in place of the milk. I also sifted the flour and the baking powder 3 times. I greased and floured the pans and could not get the cake out of the pan ...
5/17/2008
I found this recipe to be wonderful. The key is mixing the dry and wet ingredient seperate then mixing until just combined (dont overmix). Then making sure your egg whites, bowl, and beaters a...
2/2/2011
YES!! Finally a usable cake recipe. Granted a couple adjustments need to be implemented. First, mixing the wet and dry ingredients separatly before mixing them together. No need to beat them jus...
1/14/2003
I used 1½ cups half & half in place of the milk and added ½ of a small package of white chocolate pudding. This made the cake very moist and dense. Next time I am going to make 1½ times the re...