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.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.