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White Snack Cake

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A light, fluffy, and tender white snack cake that’s perfect for any day of the week. Subtly sweet with a soft crumb and warm vanilla notes.

Ingredients

  • All-Purpose Flour: 1 ½ cups
  • Granulated Sugar: 1 cup
  • Unsalted Butter: ½ cup (1 stick), softened
  • Egg Whites: 4 large
  • Whole Milk: ½ cup
  • Vanilla Extract: 2 teaspoons
  • Baking Powder: 2 teaspoons
  • Salt: ¼ teaspoon

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper.
  2. Combine Ingredients: In one bowl, sift together flour, baking powder, and salt. In another, beat butter and sugar until light and fluffy, then add egg whites one at a time, followed by vanilla extract. Gradually add the dry mix and milk, alternating between the two.
  3. Prepare Your Cooking Vessel: Pour the batter evenly into your prepared pan. Smooth the top with a spatula for an even rise.
  4. Assemble the Dish: Give the pan a gentle tap on the counter to remove air bubbles.
  5. Cook to Perfection: Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Finishing Touches: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Frost once completely cool.
  7. Serve and Enjoy: Slice into squares and enjoy with tea, coffee, or fresh berries on the side.

Notes

  • Let all ingredients reach room temperature for the best results.
  • Do not overmix the batter — just until combined is enough.
  • Store in a covered container to keep it moist for several days.

Nutrition

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