Introduction
The Silver Cake is a timeless classic dessert that embodies simplicity and elegance, offering a moist, tender crumb with a delicate sweetness that pairs beautifully with a variety of toppings or can be enjoyed plain. This cake is an ideal choice for large gatherings, birthday celebrations, or simply a cozy afternoon treat. Its light texture and subtle flavor make it versatile enough to serve with fresh berries, whipped cream, or a dusting of powdered sugar, appealing to both traditional and modern palates. At Love With Recipes, our goal is to bring you recipes that are easy to follow, highly adaptable, and yield consistently delicious results. The Silver Cake is no exception—crafted with straightforward ingredients and clear instructions, it ensures a delightful baking experience and a memorable dessert. Whether you’re a beginner or an experienced baker, you’ll find this recipe approachable yet impressive, perfect for creating a shared moment of sweetness that brings friends and family together.
Time
- Preparation Time: 15 minutes
- Baking Time: 30 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 1 hour
Needed Equipment
- Oven with temperature control
- 9×13 inch baking pan (rectangular)
- Mixing bowls (preferably large and medium-sized)
- Electric hand or stand mixer (or a whisk if doing manually)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Waxed paper or parchment paper
- Cooking spray or butter for greasing
- Flour for dusting
- Cooling rack
- Toothpick or cake tester
- Sifter or fine mesh sieve (optional but recommended for dry ingredients)
- Contains gluten (wheat flour)
- Contains eggs
- Contains dairy (milk, vanilla extract)
- Vegetarian
- Can be adapted to gluten-free by using gluten-free flour blends
- Ingredient Temperature: Use room temperature milk and eggs for better incorporation and a smooth batter.
- Egg Whites: Ensure no yolk contaminates the whites; any fat can hinder whipping. Use a clean bowl and beat whites until stiff peaks form for maximum volume.
- Mixing Technique: Gently fold to preserve air in the egg whites, which is key for a light cake.
- Pan Preparation: Proper greasing and flouring prevent sticking, making the cake easier to remove after baking.
- Use fresh eggs and high-quality vanilla extract for the best flavor.
- Whip egg whites to stiff peaks to maximize lightness.
- Do not overmix the batter; gentle folding maintains air bubbles.
- Adjust baking time based on your oven’s calibration; start checking at 28 minutes.
- Experiment with toppings such as fruit preserves, fresh fruits, or a dusting of cocoa powder for variety.
- Chocolate Silver Cake: Add 1/2 cup of cocoa powder sifted with the dry ingredients for a chocolate version.
- Lemon Flavor: Substitute vanilla with 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.
- Almond Essence: Replace vanilla extract with almond extract for a nutty aroma.
- Filling: Split the cooled cake into layers and fill with fruit preserves or pastry cream for a layered effect.
- Fresh strawberries with whipped cream
- Vanilla ice cream
- Fruit compote or coulis
- Light lemon curd
- Tea or coffee for pairing
- Introduce a hint of spice—cinnamon or nutmeg—for added warmth.
- Use yogurt or sour cream in place of some milk for a tangy twist and extra moisture.
- Top with a glaze made from powdered sugar and lemon juice for a shiny finish.
- Experiment with different types of extracts—such as coconut, almond, or rum—for unique flavors.
- Joy of Baking. (2020). Classic Sponge Cake. Retrieved from https://joyofbaking.com
- Serious Eats. (2019). The Science of Egg Whites and Their Role in Baking. Retrieved from https://seriouseats.com
Tags
Classic, Easy, Baked Goods, Family-Friendly, Homemade, Celebratory, Light & Fluffy, Dessert, Oven-Baked
Serving Size
1 slice (approximately 1/20 of the cake)
Difficulty Level
Easy
Allergen Information
Dietary Preference
Course
Dessert
Cuisine
American
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups (281 grams) |
| Sugar | 1 2/3 cups (333 grams) |
| Baking powder | 4 teaspoons |
| Salt | 1 teaspoon |
| Vegetable shortening | 2/3 cup (151 grams) |
| Milk | 1 1/4 cups (300 ml), divided |
| Vanilla extract | 1 teaspoon |
| Egg whites | 5 large |
Instructions
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). Ensure that the oven rack is positioned in the middle to allow even heat distribution. Proper preheating is crucial for the cake to bake evenly, resulting in a consistent crumb texture. Use an oven thermometer if your oven’s temperature calibration is uncertain, as accurate temperature control ensures the cake’s success.
Step 2: Prepare the Cake Pan
Select a 9×13 inch baking pan, which is standard for sheet cakes and provides ample surface area for a generous, moist cake. Liberally grease the bottom and sides of the pan with butter, shortening, or non-stick cooking spray. To prevent sticking and facilitate easy removal, line the prepared pan with a sheet of waxed or parchment paper, fitting it snugly into the bottom. Lightly grease the waxed paper as well, then flour the entire surface lightly to create a non-stick barrier, which will help the cake release smoothly after baking.
Step 3: Mixing the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar. Sifting is an optional step but highly recommended as it ensures an even distribution of leavening agents and prevents clumping, resulting in a lighter, more uniform batter. Use a fine mesh sieve or sifter, and gently shake the ingredients through. Whisk the mixture briefly to combine thoroughly, setting aside for later incorporation into the wet ingredients.
Step 4: Creaming the Fat and Dry Mixture
In a separate bowl, add the vegetable shortening. Using an electric mixer on medium speed, beat the shortening until it becomes soft and fluffy, approximately 1-2 minutes. The goal is to incorporate air into the fat, which helps create a light texture in the final cake. Slowly add the sifted dry ingredients to the creamed shortening in three additions, alternating with a portion of the milk (about 3/4 cup). Mix gently after each addition to prevent overworking the batter. The mixture should become pale, smooth, and slightly thickened.
Step 5: Incorporate Vanilla and Remaining Milk
Add the vanilla extract to the batter and continue mixing on low speed until well incorporated. Then, add the remaining 1/2 cup (125 ml) of milk gradually, mixing until the batter is smooth and slightly runny but without lumps. The consistency should resemble thick but pourable cream, allowing it to spread evenly in the pan.
Step 6: Beat Egg Whites Separately
In a clean, dry bowl, beat the five egg whites until soft peaks form. Using a hand or stand mixer fitted with a whisk attachment, beat on medium-high speed. Once the whites reach soft peak stage, continue beating until stiff peaks form, which hold their shape firmly. Be careful not to overbeat, as this can cause the whites to become dry and grainy. These whipped egg whites will be folded into the batter later, providing volume and a light, airy texture to the cake.
Step 7: Fold Egg Whites into Batter
Gently fold the whipped egg whites into the batter in two additions. Use a large spatula or rubber scraper, folding with a gentle sweeping motion from the bottom to the top. This technique preserves the airiness of the whites, which is essential for a light crumb. Do not overmix; stop as soon as the whites are just incorporated, ensuring the batter remains fluffy and aerated.
Step 8: Pour Batter into Prepared Pan
Pour the batter into the prepared cake pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to eliminate any air bubbles trapped in the batter, which could cause uneven baking or holes in the final cake. Smooth the surface to ensure even rise and uniform texture.
Step 9: Baking
Place the pan in the preheated oven and bake for approximately 30 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cake; it should come out clean or with a few moist crumbs attached. The cake should be golden on top, with a slight domed shape, indicating proper rising. Avoid opening the oven door during the first 20 minutes, as sudden temperature drops can cause the cake to sink.
Step 10: Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting period helps the structure set and prevents cracking when transferring. After 10 minutes, carefully lift the cake out of the pan by grasping the edges of the waxed paper, and transfer it onto a wire cooling rack. Remove the waxed paper gently and let the cake cool completely at room temperature—this is critical for frosting or serving plain.
Step 11: Final Presentation and Serving
Once completely cooled, the Silver Cake is ready to be frosted, decorated, or served plain. For a simple presentation, dust with powdered sugar or serve with fresh berries and whipped cream. For a more elaborate look, consider frosting with buttercream, cream cheese frosting, or even a shiny glaze. Slice with a serrated knife, ensuring clean cuts for beautiful presentation, and serve with your favorite accompaniments.
Preparation Tips
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 191.3 kcal |
| Fat | 7.5 grams |
| Saturated Fat | 2.3 grams |
| Cholesterol | 2.1 mg |
| Sodium | 442.9 mg |
| Carbohydrates | 28.4 grams |
| Fiber | 0.4 grams |
| Sugar | 16.8 grams |
| Protein | 2.9 grams |
Tips and Tricks
Add-ons and Variations
Side Dishes
Improvements and Variations
Save and Store
The Silver Cake can be stored at room temperature, covered with a cake dome or plastic wrap, for up to 24 hours to maintain freshness. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 3 days. To reheat, warm slices slightly in the microwave for a few seconds to revive moisture and softness. For freezing, wrap slices individually in plastic wrap, then place in an airtight container or freezer bag. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a high-quality gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon to help with structure.
Can I use whole eggs instead of egg whites?
While you can, the recipe as designed emphasizes the lightness contributed by whipped egg whites. Using whole eggs will produce a denser crumb. If substituting, reduce the total eggs to 3-4 and beat them thoroughly. Adjust baking time as needed.
What toppings pair best with Silver Cake?
Fresh berries, whipped cream, a dusting of powdered sugar, lemon glaze, or fruit preserves complement the delicate flavor. For a richer presentation, layer with frosting or ganache.
How do I prevent the cake from sinking in the middle?
Ensure your oven temperature is accurate, do not overmix the batter, and avoid opening the oven door during the initial baking phase. Proper folding of egg whites and gentle handling of the batter are essential.
Conclusion
The Silver Cake is a celebration of simplicity, elegance, and homemade goodness. Its airy texture and subtle sweetness make it a versatile dessert suitable for any occasion. With straightforward ingredients and clear instructions, this cake invites both novice and experienced bakers to create a beautiful, delicious treat that will impress family and friends alike. Remember, the key to a perfect Silver Cake lies in gentle folding, precise timing, and a love for baking. At Love With Recipes, we believe that baking is an act of sharing happiness, and this cake embodies that spirit. Enjoy baking, sharing, and creating sweet memories with this timeless dessert.
