Cold crab pasta salad that has been combined with a creamy, flavorful sauce.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 sheet cake or layer cake |
Ingredients
- 2 ¾ cups sifted cake flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 4 egg whites
- 1 ½ cups white sugar
- ¾ cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Measure sifted cake flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 417 mg |
| Sugars | 26 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
so worth the little effort that goes into making this lovely cake ! Make your own cake flour > for every 1 C use all purpose flour REMOVE 2 tablespoons and add 2 Tablespoons of cornstach stirring in … never buy what you can make !!
Delicious! It reminded me of an angel food cake but more dense. Perfect with white icing.
Made as directed and the results were flawless. I recommend being generous with the extract and/or planning for a more flavorful frosting to counterbalance, as the cake itself is not overly sweet or intense. I don’t have anything bad to say, it’s a really nice recipe with a soft, lovely result. I suspect those who are remarking on denseness may have had issues with whipping and/or incorporating the meringue – an easy step to botch.
I have a chocolate cake recipe that is my go-to but, have been trying to find an equally great one for white cake. This white cake is IT!!! Fluffy and light. I did add the 1 1/2 cups milk, instead of the 1 cup as called for in the recipe. This cake is delicious! I made cupcakes out of the batter, for my adult son’s birthday. Some were frosted with fluffy white buttercream and some I dipped in a chocolate glaze. They were a hit!
I made this cake twice, using the amount of milk recommended, although it makes for a very stiff batter. I would recommend using vegetable oil instead of butter. I actually prefer the vegetable oil, as the result is a lighter cake, while the butter makes for a heavy pound cake texture. I also prefer two teaspoons of vanilla extract, as both the vanilla and almond extracts did not taste as good when I made it the first time. If you do not have cake flour, here is a tip: for every cup of all-purpose flour, remove 2 tablespoons and substitute 2 tablespoons cornstarch (corn flour). Be sure to fold the meringue into the batter before baking. This recipe makes a very large cake, so if you would like to experiment with my suggestions, make half the recipe, which still yields one 9” layer. This cake is absolutely delicious! I topped mine with homemade whipped cream and fresh blueberries, sprinkled with a little sugar.
Although I should have made this comment years ago, I must say now that this recipe is amazing! I started using it to make wedding cakes and they have all been absolutely amazing! I use a tad bit of extra butter in all my cakes, and this one always comes out moist even if I don’t! I’m using it to make my own Anniversary cake this weekend!! 9/24/22
I loved how well it explained what to do it was easy to follow only hard part is waiting for the egg whites to be whipped into the meringue. I also put strawberry frosting on top. Also this is my first ever cake I made from scratch and it came out perfect!!!!
Great cake. More effort than I expected but I am happy with the results for sure! I did add the extra 1/2 cup milk as suggested and made a simple buttercream frosting.
This is a fantastic cake. Almost like Angel Food/Pound Cake. Made a Milk Chocolate Frosting to top it.
SUPER yummy and I traded 1/2 the milk with yogurt and threw confetti and made birthday cake flavor… Absolutely lovely with great moisture content gonna bake cupcakes for my Grand daughters BDay out of this one!!!
Tried the recipe without any changes..It tasted great!
This recipe is a keeper! I had 4 egg whites to use up and heaps of raspberries from my garden and I wanted to create a use for both. Wanting to keep the batter firm enough to handle the raspberries, I beat the egg whites and sugar to a very stiff meringue. My only substitution was soy milk for the milk – made no difference, and I gently folded in 2 cups of raspberries being careful not to mush them in. I baked in a sprayed bundt pan for 50 minutes at 325 and coated with a simple butter, icing sugar, water and vanilla glaze, when cool. To die for delish and easy to make!
I lost my favorite white cake recipe and decided to try this one. WOW! This cake is moist and flavorful. I am definitely making this again!
Very good cake! The only thing I did different was spray some sweet syrup over the top to keep it moist. The meringue is a nice touch!
my husband requested a white cake for his birthday n I never made one before…this recipe was perfect. I frosted it with chocolate buttercream n layered it with homemade berry compote n he was a very happy birthday boy
I first was not a fan of this cake as it seemed so dry. Day 2 was totally different. Very moist and good. Make it a day before use. Makes the world of difference.
This cake is super dense and tasted like flour. Would not recommend.
Added lemon curd filling in between the layers and made lemon butter cream frosting. Then put toasted coconut on the frosting. Super moist came out great!
I absolutely loved this recipe! 20/10, INCREDIBLE! So moist, tasty and soft! Very easy to make, and AMAZING!! I’m speechless. Definitely using this recipe from now on!!! DELICIOUS!!!!
I love this cake! Never had white cake before this is so good! i’ve already made it a few times since discovering the recipe 2 wks ago! oops, blame quarantine lol Maybe its just my oven though but i bake mine for no more than 30. Went to 35 the first time and it gave the cake a sort of “crust”
Excellent classic white cake. My family loved it.