Multipurpose Fluffy White Cake

Use this versatile cake as the base for frosted sheet cakes, strawberry shortcake, trifles and much more.

  • Prep time: 15 min
  • Makes: 60 cake squares (2-inch/5 cm)
  • Cook time: 40 min

Nutritional Information

PER SERVING

  • Calories 150
  • Fat 7 g
  • Saturated Fat 4 g
  • Cholesterol 15 mg
  • Carbohydrates 21 g
  • Fibre 0 g
  • Sugars 11 g
  • Protein 2 g
  • Sodium 120 mg
  • Potassium* 45 mg

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

Ingredients

1 1/2 cups / 375 ml
Burnbrae Farms Liquid Egg Whites, well shaken
3 cups / 600 g
granulated sugar, divided
2 cups / 500 g
softened unsalted butter
1 tbsp / 15 ml
vanilla extract
6 cups / 800 g
cake and pastry flour
2 tbsp / 30 ml
baking powder
2 tsp / 10 ml
salt
2 1/2 cups / 625 ml
milk

Directions

  1. Grease and line a standard hotel pan (20 x 12 x 2-inch/8 L) with parchment paper. Preheat oven to 350°F (180°C).
  2. Whip egg whites just until soft peaks form; beating constantly, gradually beat in 1 cup (200 g) granulated sugar just until stiff. Set aside.
  3. 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.
  4. Bake for 40 to 45 minutes or until a tester comes out clean and cake springs back when lightly touched. Cool completely in pan.

Tips

  • Cake will hold for 2 days at room temperature. Wrap well and freeze for longer storage.
  • Adapt the flavour by adding other accents such as almond extract, grated orange or lemon zest.