Heavenly White Snack Cake

This Heavenly White Snack Cake is a tender, moist, and elegant dessert perfect for any occasion. Whipped egg whites and cake flour give it a light, airy texture, while a hint of almond extract adds a delicate, sophisticated flavor. Serve it plain for a simple treat, or top with your favorite white frosting for extra indulgence.

Ingredients

½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (123 g) whole milk, room temperature
1 teaspoon vanilla extract
¼ teaspoon pure almond extract (optional)
1½ cups (180 g) cake flour
2 teaspoons baking powder
4 large egg whites (120 g or 4 ounces), room temperature

Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter and lightly dust with flour, or use a non-stick baking spray.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter on medium speed for 3–4 minutes until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light, fluffy, and pale in color.

Step 3: Combine Liquids and Sift Dry Ingredients

In a separate bowl, mix the whole milk with vanilla extract and almond extract (if using). In another bowl, sift together the cake flour and baking powder to ensure a light, lump-free batter.

Step 4: Alternate Wet and Dry Ingredients

Gradually add the flour mixture and milk mixture to the butter mixture, alternating between the two and starting and ending with the flour. Beat on low speed just until incorporated after each addition to maintain the cake’s airy texture.

Step 5: Whip Egg Whites

In a clean, dry bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them—this step is key to a light, tender cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes on a wire rack, then remove from the pan and cool completely. For extra indulgence, frost with white or cream cheese frosting before serving.

Chef’s Tips

Room Temperature Ingredients: Using room temperature butter, milk, and egg whites ensures even mixing and a tender crumb.
Fold Gently: Carefully folding in egg whites keeps the cake light and airy. Avoid overmixing.
Flavor Twist: Add a teaspoon of lemon zest for a subtle citrus note or a tablespoon of coconut extract for a tropical touch.
Serving Ideas: Serve plain, dusted with powdered sugar, or topped with whipped cream and fresh berries for a stunning presentation.
Storage: Keep the cake covered at room temperature for 2–3 days, or refrigerate for up to 5 days.

This Heavenly White Snack Cake is simple to make yet impressive in flavor and texture—a perfect treat for everyday enjoyment or special gatherings.