This vintage recipe for “That Big White Cake” is a true classic, known for its tender crumb and delicate flavor. Perfect for celebrations, this cake combines simple ingredients to create a light yet rich dessert. The use of lemon and orange juice or extracts adds a citrusy brightness, while whipped egg whites ensure a fluffy texture. With its versatile flavor profile, this cake can be paired with various frostings or fillings, making it a timeless favorite for special occasions or family gatherings.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
That Big White Cake
FAQ
Can I substitute butter for shortening?
Yes, you can replace shortening with butter for a richer flavor, but it may slightly alter the texture.
What type of flour should I use?
All-purpose flour works best for this recipe, but cake flour can be used for an even lighter crumb.
Can I bake this as a single-layer cake?
This recipe is ideal for layered cakes but can also be baked in a single pan. Adjust the baking time accordingly.
Food History
White cakes have been a symbol of celebration for centuries, often served at weddings, birthdays, and other special occasions. The rise of commercial baking powder in the 19th century made these cakes easier to prepare, as the leavening provided reliable lift. The inclusion of citrus flavors, like lemon and orange, became popular in the early 20th century as refrigeration allowed for storing fresh juices and extracts. This recipe embodies the elegance and simplicity of vintage baking, showcasing how basic pantry staples can create something extraordinary.
Timeline
- 1856: Baking powder is invented, revolutionizing home baking.
- 1900s: White cakes become a staple for celebrations in the U.S.
- 1920s-30s: Recipes featuring citrus flavors gain popularity.
- Today: A nostalgic favorite for those who appreciate traditional baking.
Recipe Discussion
“That Big White Cake” combines basic ingredients like flour, sugar, milk, and eggs to create a dessert that is as visually stunning as it is delicious. The whipped egg whites give the cake its airy texture, while the combination of citrus juice and extracts adds subtle brightness. Shortening provides moisture and tenderness, ensuring a soft crumb. This cake is versatile, making it a perfect base for a variety of frostings, from buttercream to cream cheese or even a simple powdered sugar glaze. It’s an impressive dessert that proves timeless recipes never go out of style.
Preparation Tips
- Separate egg whites carefully: Even a small amount of yolk can prevent the whites from whipping properly.
- Whip egg whites to stiff peaks: This helps create a light, fluffy texture in the cake.
- Alternate wet and dry ingredients: Adding them gradually prevents the batter from curdling and ensures a smooth texture.
- Use fresh citrus juice and zest: For the best flavor, fresh ingredients are ideal.
- Line and grease your pans: This ensures the layers release easily after baking.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Stand Mixer: Perfect for whipping egg whites and creaming shortening and sugar.
- Round Cake Pans: Essential for creating even layers for this cake.
- Citrus Juicer: Makes extracting fresh lemon and orange juice quick and easy.
Serving Suggestions
- Frost with lemon or orange buttercream to enhance the citrus flavors.
- Pair with a tangy cream cheese frosting for a rich and decadent treat.
- Top with fresh berries and whipped cream for a refreshing summer dessert.
- Add a layer of raspberry or apricot jam between the cake layers for added sweetness.
This cake is a testament to the elegance of vintage baking. Whether served at a wedding, birthday, or holiday gathering, “That Big White Cake” is sure to impress with its delicate flavor and impressive presentation.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
That Big White Cake Recipe
That Big White Cake
This recipe creates a stunning cake perfect for any celebration. Its light texture and delightful citrus notes make it a crowd-pleaser that never goes out of style!
Ingredients
- 3 cups sugar
- 1 cup shortening
- 6 egg whites
- 1 cup milk
- 6 cups flour
- 9 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon orange juice
Instructions
- Cream shortening and sugar
- Add flour and milk alternatively
- Add flavoring and salt
- Fold in stiffly beaten egg whites with baking powder
- Bake for 30 minutes at 375 degrees if in layers