Handwritten recipe for White Cake
by: salvagedrecipes

White Cake with Egg Whites from Martha

White Cake
This White Cake recipe, noted in careful handwriting as “Martha’s White Cake,” reflects a classic American baking tradition. White cakes rose in popularity in the late 19th and early 20th centuries when refined flour and baking powder became widely available. Unlike richer butter cakes, white cakes are prized for their airy crumb and delicate flavor, achieved by using only egg whites. This recipe uses “Snow Drift,” a once-common shortening brand, which was known for producing light and fluffy textures. Its simplicity makes it a timeless dessert, perfect for birthdays, holidays, or layered with frosting for any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 245 kcal

Ingredients
  

  • ½ cup shortening (Snow Drift or substitute)
  • 1⅓ cups sugar
  • 1¼ tsp vanilla extract
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1 cup milk
  • 4 egg whites

Instructions
 

Step 1: Prepare Dry Ingredients

  • Sift together flour and baking powder. Set aside.

Step 2: Cream Mixture

  • Cream shortening and sugar together until light and fluffy. Add vanilla extract.

Step 3: Combine Wet & Dry

  • Add sifted flour mixture alternately with milk to the creamed mixture, beginning and ending with flour. Mix just until smooth.

Step 4: Beat Egg Whites

  • In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.

Step 5: Bake

  • Pour batter into greased and floured cake pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

  • Cool in pans for 10 minutes before transferring to a wire rack. Frost or serve plain.

Tips

  • Make it into layer cake by baking in two 8-inch pans.
  • For a true vintage taste, use Snowdrift or Crisco-style shortening.
  • Add almond extract in place of vanilla for a wedding-cake flavor.
  • Fold in egg whites very gently to keep crumb light.
  • Bake as cupcakes (18 to 20 minutes baking time).
  • Frost with 7-minute icing or buttercream for period authenticity.
  • Substitute half the milk with buttermilk for tang and tenderness.
  • If using all-purpose flour, do not pack cups to avoid a dense cake.
  • Ensure egg whites are room temperature for best volume.
  • Use parchment in pans to prevent sticking.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.5gSodium: 120mgPotassium: 90mgFiber: 1gSugar: 21gVitamin A: 20IUCalcium: 60mgIron: 1.2mg
Keyword American baking, classic dessert, egg white cake, heritage recipe, homemade cake, vintage, white cake
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