Snowy White Cake 1960

May 11, 2023May 11, 20230 2
Snowy White Cake 1960 - A Classic Recipe for Any Occasion
in Cake

Prep

20 min

Cook

25-30 min

Ready In

50-60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups unsifted all-purpose flour
3 teaspoons baking powder ( Magic Brand )
1/2 teaspoon salt
2/3 cup butter or 2/3 cup solid stick margarine
1 1/3 cups fine granulated sugar
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar

Nutrision Information

Servings Per Recipe
12
Calories
317
Sugar
37g
Fat
11g
The Snowy White Cake 1960 is a classic cake that has been enjoyed for many generations. This cake is made using simple ingredients and is perfect for any occasion. The cake gets its name from the light and fluffy white crumb that has a texture similar to snow. The Snowy White Cake 1960 is a less decadent and less moist cake than others, but its delicate vanilla flavor and airy texture make it a crowd-pleaser. This cake is perfect for those who prefer lighter cakes that are not excessively sweet. So, try this classic recipe, and experience it for yourself today!

Instructions

1.Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
2.In a bowl, combine flour, baking powder, and salt.
3.In a separate large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
4.Gradually add in sugar, one-third at a time, beating on medium to high speed for 2 to 3 minutes or until well combined.
5.Add eggs one at a time, beating well after each addition.
6.Add in the flour mixture and milk alternately, beating on low speed after each addition until just combined.
7.Stir in the vanilla extract.
8.In a separate bowl, beat egg whites until foamy. Add cream of tartar and beat on high speed until soft peaks form.
9.Fold egg white mixture into batter until thoroughly combined.
10.Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
11.Let the cake cool in the pans for 10 minutes, then remove them and let them cool completely on wire racks.

PROS

This Snowy White Cake 1960 is a classic recipe that has stood the test of time.

It is easy to make, uses simple ingredients, and is perfect for any occasion.

The cake is incredibly light and fluffy and has a delicate vanilla flavor which pairs perfectly with any frosting.

CONS

The cake is more delicate and less moist than other cakes, which can be a downside for some individuals.

It may be less suitable for individuals who prefer more decadent and moist cakes.

HEALTH & BENEFITS

This cake provides a good source of energy with 317 calories per serving.
The pure vanilla extract may have antioxidant properties and can help with reducing inflammation and promoting healthy digestion.
But, it should be consumed in moderation due to its high sugar and fat content.

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