Grandma's Marshmallow Cake

Rating: 4.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a very old recipe that belonged to my grandmother. I hope that you like it.

By Carol

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Recipe Summary

Servings:
24
Yield:
2 -9 inch layers
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.

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  • Cream the shortening, add the sugar gradually.

  • Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.

  • Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts

Per Serving:
130 calories; protein 1.9g 4% DV; carbohydrates 20.9g 7% DV; fat 4.5g 7% DV; cholesterol 0.4mg; sodium 84.6mg 3% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

KarenB
Rating: 5 stars
04/06/2011
This is lovely made as the recipe instructs. Light sweet slightly sponge-y and will be perfect with fruit. It is quite sweet and not everyone will want a sweet frosting on it. Do NOT add extra milk; it will weigh down the cake and ruin the texture if not the flavor. I did sift the flour before measuring then sifted it again as instructed. It's an older recipe and that was how I learned to make cakes as a girl so it seemed natural. I will admit that I didn't "fold" in the beaten egg whites. I whipped them in by hand and the batter came together beautifully. I might have been able to use a low setting on my stand mixer to the same effect. Thank you for sharing! Read More
Helpful
(9)

Most helpful critical review

JAKE7126
Rating: 3 stars
06/02/2006
I made cupcakes and was disappointed. It was exceptionally dry and doughy. If I had folded in the egg whites without the additional 1/4 C. milk I don't believe the batter would have accepted the egg whites without utterly crushing them. The cake did have a nice rise to it was a very nice white/ivory color and browned just slightly. The flavor would have been better with almond rather than vanilla as it might have helped mask the odd smell. Also I expected a 'marshmallow' flavor but the only similarity to its name was the light rise of the batter. Lastly the directions say to fold the vanilla and the egg whites into the batter. However the vanilla separated out from the egg white and I thought ruined the integrity of the whites' firm peaks. The result is till edible I suppose but I won't be bringing these to share anywhere and I won't add the recipe to my permanent rotation. Read More
Helpful
(16)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JAKE7126
Rating: 3 stars
06/02/2006
I made cupcakes and was disappointed. It was exceptionally dry and doughy. If I had folded in the egg whites without the additional 1/4 C. milk I don't believe the batter would have accepted the egg whites without utterly crushing them. The cake did have a nice rise to it was a very nice white/ivory color and browned just slightly. The flavor would have been better with almond rather than vanilla as it might have helped mask the odd smell. Also I expected a 'marshmallow' flavor but the only similarity to its name was the light rise of the batter. Lastly the directions say to fold the vanilla and the egg whites into the batter. However the vanilla separated out from the egg white and I thought ruined the integrity of the whites' firm peaks. The result is till edible I suppose but I won't be bringing these to share anywhere and I won't add the recipe to my permanent rotation. Read More
Helpful
(16)
THERESA1964
Rating: 3 stars
10/26/2004
Very flavorful cake I did add 1/4cup more milk to the batter(batter was way too dry) probably would never make again Read More
Helpful
(16)
KarenB
Rating: 5 stars
04/06/2011
This is lovely made as the recipe instructs. Light sweet slightly sponge-y and will be perfect with fruit. It is quite sweet and not everyone will want a sweet frosting on it. Do NOT add extra milk; it will weigh down the cake and ruin the texture if not the flavor. I did sift the flour before measuring then sifted it again as instructed. It's an older recipe and that was how I learned to make cakes as a girl so it seemed natural. I will admit that I didn't "fold" in the beaten egg whites. I whipped them in by hand and the batter came together beautifully. I might have been able to use a low setting on my stand mixer to the same effect. Thank you for sharing! Read More
Helpful
(9)
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Jus
Rating: 5 stars
03/25/2010
amazing. used a 9 inch square baked for 1 hour and was amazing. can't say how amazing it is. so simple and disappearing as i write this Read More
Helpful
(5)
peanutz
Rating: 4 stars
10/16/2011
This was very good although it tasted like corn bread to me. Was it supposed to taste like that? I put fruit dip on top with fruit on the side. It was delicio!!: Read More
Helpful
(2)
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