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4 Egg White Cake


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Rate this recipe 3.8/5 (16 Votes)


  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3 1/2 t baking powder
  • pinch salt
  • 1/2 cup butter, softened
  • 1 t vanilla
  • 1 cup milk, divided
  • 4 eg whites, unbeaten
  • Frosting:2 egg whites
  • 1 1/2 cups sugar
  • 1/4 t cream of tartar
  • 1/3 cup water
  • 1 t vanilla
  • 1/2 cup small raisins
  • 1/2 cup chopped dates
  • Fairly scant on dressing if would like may be doubled


Servings 12
Preparation time 25mins
Cooking time 50mins


Step 1

Preheat oven to 350. Grease and flour two 8 or 9 inch cake pans and set aside. In a large bowl, sift together flour, sugar, baking powder and salt. Add the butter, 2/3 cup of the milk and the vanilla. Beat for about 2 minutes. Add remaining milk and the egg whites. Beat for another 2 minutes. Pour into the pans and bake for 25-30 minutes. Let cool in the pans for 10 minutes and then turn out on a rack to cool completely before frosting.


Using either a double boiler or a metal bowl placed over a pot of boiling water, combine the egg whites, sugar, cream of tartar and water. Place over boiling water and beat with a mixer until stiff peaks form, usually 7-9 minutes. Scrape the bowl occasionally. Fold in the vanilla. Two tips: Make sure the water is boiling before you start beating and make sure everything is very clean and dry.

Using about 1/3 of the frosting, fold in the raisins and dates. Use this as a filling between the 2 layers. Frost the tops and sides of the cake with the remaining frosting.

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