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Classic Vanilla Cake

Moist soft and fluffy vanilla cake, taste so good you can enjoy it without icing.


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  1. 2 cups all purpose flour
  2. ½ cup of shortening
  3. 1½ cups of sugar
  4. 4 egg whites
  5. 1 cup low-fat milk
  6. 3 tsp baking powder
  7. 1 tsp vanilla extract
  8. ½ tsp salt



  1. Combine all dry ingredients in stainless-steel bowl first, then add in shortening, milk, vanilla extract
  2. Attach flat beater to Ventray Stand Mixer, start with speed 1 to begin mixing, increase to speed 2 as ingredients start to mix for 1 minute
  3. Stop mixing, scrap the bowl, then add in 4 egg whites
  4. Turn to speed 4 and beat for about 1 minute, increase to speed 5 and beat for another minute or until completely smooth and fluffy

Oven Directions

  1. Pour batter into two greased and floured 8 by 9-inch round baking pans
  2. Pre-heat oven to 350°F, bake for about 30-35 minutes, make sure to test readiness with a toothpick
  3. Cool for 10 minutes, remove from pan, and let it cool completely on wire wrack



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