Silver White Cake

Silver White Cake

Ginger 0

"A delicious light, white cake. Whip one up and get ready to rake in the prizes. This is great iced with French Silk Frosting."

Ingredients 1 h 20 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
  2. In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.
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Reviews 87

  1. 108 Ratings


We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowly. The more air you trap inside the egg whites, the lighter your cake will be. Use a finer grained sugar and CAKE flour (not all purpose) and you'll get rid of the grainy texture. Extra sifting helps with this as well. Adding citrus zest or a little bit of sprite helps sweeten it without making it taste like sugar. This is one of the most versatile and useful basic cake recipes I've used.


This cake is EXCELLENT!! The only substitution I make is real butter for the shortening, softened, and add 4tsp total of baking powder. Make sure you mix all dry ingredients together first before adding wet. I did not get a cornmeal consistency at all. Also, be sure to beat the egg white until stiff and it is important to mix in some first then gently fold in the rest, this is what makes the cake light and fluffy. It is my sons birthday today and this cake is always THE birthday cake, with a nice buttercream frosting, I get a lot of requests for this cake. Sometimes I just do a 9x13, sometimes cupcakes, and sometimes the layers. It is the BEST cake!


I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at fault. Sorry to say, they hit the nail on the head! This cake was easy to make, but that's about the only positive thing I can say. It was fairly dry, dense, crumbly, did not handle frosting very well, and did have a flavor and texture like cornbread. Also, the batter was certainly not enough for 2 9-inch pans. My 4 year old niece enjoyed having it for dessert, but that's because she only ate the frosting. I wouldn't suggest bothering with this one.