Skip to main content New<> this month
Get the Allrecipes magazine

Silver White Cake

Rated as 3.85 out of 5 Stars
15

"A delicious light, white cake. Whip one up and get ready to rake in the prizes. This is great iced with French Silk Frosting."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 143
Original recipe yields 24 servings (1 - 9x13 inch pan or 2 9 inch round pans)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
  2. 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.
  3. 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.
  4. 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 23.7 2 < 1 182 Full nutrition

Explore more

Reviews

Read all reviews 88
  1. 109 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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...

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 ...

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...

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...

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...

This cake is dry. I don't like the method of mixing. This is no way to treat a cake batter. The user who beat the egg whites separately was on the right track. But I have another recipe for w...