Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Nice light white cake. Delicious served filled with whiped cream or pastry cream and berries, peaches or pineapple.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Grease 3- 12 inch cake pans, set aside.
  3. In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
  4. Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
  5. Whip until smooth and appearance is light and yellow.
  6. Add Oil.
  7. Continue to mix 1 minute until fully incorporated.
  8. In a separate clean, dry bowl, with wire whip, add Egg Whites.
  9. Whip until stiff, but not dry peaks.
  10. In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
  11. Remove egg white mixture to a large, dry mixing bowl.
  12. Incorporate the first mix a little at a time by folding in and mixing by hand.
  13. Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
  14. Spoon finished mixture into cake pans, spreading evenly.
  15. Bake at 400 degrees for 35 to 40 minutes.
  16. Cooking time may vary according to equipment and environment.
  17. If using an alternate size pan, the heat should be adjusted.
  18. The deeper and wider your cake pan, the lower you should have the heat.
  19. Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
  20. Cool cakes on rack before removing from pans.
  21. Fill layers with desired filling and frost with lots of whiped cream.


Most Helpful

I made this cake BUT I had to do so twice because of the amount of flour as printed on this version. Basically, I could only use 1 and one-fourth cups of flour Maximum (one and one-fourth, NOT 5 and a fourth). So, I'm not sure how other reviewers didn't note this problem unless the recipe has been altered somehow from original printing. That said, once I make that change and lightened the batter a bit with a cup of the whipped whites before folding in - it was just the white cake I was looking for. Other tips: unmold cake onto rack immediately to avoid uneven shrinking. Also - this cake filled an 11 x15 inch sheet pan, and my cake served over 30 people once filled and frosted, so the quantity is probably another typo?
Still - excellent light and delicate white cake once you get it right.

aoyuela March 16, 2012

A delicious cake, I added a tablespoon of imported vanilla, just because we like it. I made this cake in 4-10 inch round cake pans and froze 2 for another time.

FlaBeachBuns February 09, 2008

this formula is fantastic (just what i needed for a light wedding cake)but needed a few modifications. this is very similar to a sponge cake i teach in my baking classes by bo friberg and this, like his, is no-fail! the cake is very light, sweet and perfect for any light filling or mousse. i increased the sugar and oil slightly to add some sweetness and to compensate for fat-loss from eggs, respectively. in addition, do not grease the sides of the pan. the cake will shrink. merely use a paring knife to free the side of the cake once it cools in the pan.

tonyhorvath209 June 27, 2007

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