Silver Cake
Delicate and elegant, Silver Cake is a timeless dessert that stands out for its light, airy texture and pristine appearance. Made with whipped egg whites folded gently into a buttery vanilla-infused batter, this classic cake showcases a tender crumb and subtle sweetness that’s perfect for special occasions or everyday indulgence. With a blend of pantry staples like all-purpose flour, granulated sugar, and milk, alongside the signature fluffy texture achieved by stiffly beaten egg whites, Silver Cake is easy to prepare yet impressively refined. Whether layered with your favorite frosting or served simply with fresh fruit, this versatile cake is a crowd-pleaser. Ready in under an hour, Silver Cake is perfect for anyone searching for a light cake recipe that is both elegant and easy to customize.
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Recipe Information
Ingredients
- 6 large Egg whites
- 1.5 cups Granulated sugar
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 cup Milk
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
Reduce the mixer speed to low and gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Stir in the vanilla extract until incorporated.
In a separate clean bowl, using a stand mixer or handheld mixer with clean beaters, whisk the egg whites on high speed until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions. Use a spatula and take care not to deflate the airiness of the egg whites.
Divide the batter evenly between the prepared cake pans, spreading the tops smooth with a spatula.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting or serving.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 552.8 g | 201% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 315.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 379 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
