Try this delicious White Cake sponge, a light, tender vanilla sponge made using only egg whites for a soft, fine crumb—perfect for layer cakes and celebration cakes.
What is a White Cake?
A White Cake is a classic, pale sponge made using only egg whites, which keeps the crumb very white and tender. Unlike a traditional sponge that uses whole eggs, this version produces a fine, slightly dense but still airy texture ideal for layered cakes and birthday cakes.
Popular in the United States, the flavor is mild and delicate, making it an excellent canvas for fillings and frostings. It’s similar to an angel food cake in that it uses whites only, but it contains butter, which adds structure while keeping the crumb soft.
Why You’ll Love This Recipe
- Easy recipe: simple ingredients and clear tips to help you succeed, with a video to follow.
- Very tender: a soft, white crumb that usually doesn’t need soaking syrup.
- Great for cake design: stable enough for layer cakes, wedding cakes and fondant coverings.
Best frostings for this cake: Use a vanilla mascarpone whipped cream, a chocolate mascarpone whipped cream, Swiss meringue buttercream or classic American buttercream for covering.
Notes on Ingredients
You will need the following ingredients for the white cake:
- Butter: Unsalted and well softened. Bring it to room temperature or soften briefly in the microwave.
- Sugar: Fine granulated sugar works best. You can also use light brown sugar or other flavored sugars if desired.
- Eggs: Only the whites. Separate carefully and bring them to room temperature.
- Flour: Preferably T45 (cake flour) combined with a little cornstarch or potato starch for a very tender crumb.
- Leavening: Baking powder with a small amount of baking soda, or a single sachet of baking powder.
- Buttermilk: The acidity tenderizes the crumb—don’t skip it. You can substitute plain yogurt or make a DIY buttermilk.
- Vanilla and salt: Pure vanilla extract and a pinch of salt to enhance flavor.
*Don’t waste the yolks: Use them for pastry cream, lemon curd or cookies.
How to Make White Cake
Cream the Butter and Sugar
- Place softened butter and sugar in the bowl of a mixer fitted with the paddle or whisk attachment.
- Beat on medium-high speed for about 3 minutes until the mixture is light, creamy and homogeneous.
Add the Egg Whites
- Add vanilla, then the egg whites one at a time while the mixer runs on medium speed.
- Once all whites are added, increase to high speed and beat about 5 minutes until the batter is pale, voluminous and smooth.
Add Dry Ingredients
- Sift together flour, cornstarch, baking powder, baking soda and salt.
- Alternately fold in the dry mixture and the buttermilk in several additions, gently mixing with a spatula after each addition until smooth and even.
Baking
- Preheat the oven to 165°C (fan). Prepare two or three 15 cm round cake pans and line only the bottoms with parchment paper.
- Divide the batter evenly between the prepared pans and gently tap them on the counter to settle the batter.
- Bake on the middle rack about 30 minutes, without opening the oven, until the tops are lightly golden.
- Test doneness with a toothpick or knife: it should come out clean with no wet batter. If not, bake another 5 minutes.
- Allow the cakes to cool slightly in the pans, then unmold and cool completely upside down on a wire rack.
Recipe Ideas Using This Sponge
- Vanilla layer cake: Fill and frost with vanilla buttercream or mascarpone whipped cream.
- Chocolate version: Replace a portion of flour with unsweetened cocoa powder for a chocolate sponge.
- Fruit cakes: Pair with fresh strawberries, raspberries or mixed berries for a light fruit layer cake.
- Raspberry: Add raspberry purée between layers for a vibrant flavor and color contrast.
- Rainbow cake: This neutral sponge works well with bright colorings for a rainbow layer cake.
Tips for Success
- Ingredient temperature: Make sure everything is at room temperature for an even batter.
- Separate whites when cold: Separate the whites from yolks while cold, then let the whites warm to room temperature for at least an hour before mixing.
- Beat the whites well: Beat the whites into the creamed butter mixture for about 5 minutes to build volume before folding in the dry ingredients.
- Fold gently: When combining dry and wet, fold just enough to combine to avoid a dense sponge.
- Do not overbake: Overbaking dries the sponge—check early and often once the timer is near completion.
Storage and Freezing
In the fridge: Store wrapped in cling film or in an airtight container for up to 5 days.
At room temperature: Wrapped tightly at contact or stored in an airtight container for up to 2 days (cooler climates allow longer).
In the freezer: Once fully cooled, wrap well and freeze in an airtight container for up to 3 months. Thaw gently at room temperature before using.
Variations & Substitutions
- Flavoring: Add fruit purées such as strawberry or raspberry to flavor the batter.
- Chocolate white cake: Substitute up to 25% of the flour with unsweetened cocoa powder for a chocolate version.
- Buttermilk substitute: Mix 10 ml vinegar or lemon juice with 210 ml milk and let sit until slightly thickened.
FAQ
Insert a toothpick or the blade of a knife in the center; it should come out clean with no wet batter.
Either the whites weren’t beaten enough or you overmixed after adding the dry ingredients.
Use fruit purées, natural extracts (vanilla, almond) or zests to add flavor.
Yes, the batter adapts well for cupcakes—adjust baking time accordingly.
White cake uses only egg whites for a pale crumb; yellow cake includes yolks, resulting in a richer, yellow-tinted crumb.
It has a mild, delicate flavor—usually enhanced with vanilla—making it a neutral base for fillings and frostings.
More Sponge Cake Recipes
-
Sponge Cake
-
Chocolate Sponge for Layer Cake
-
Chiffon Cake
-
Molly Cake
I hope you enjoy this white cake made with egg whites! Feel free to rate the recipe and leave a comment to share your results. Happy baking!
Génoise White Cake “gâteau blanc”
5 from 3 reviews
- Author: Fadela
- Total Time: 50 minutes
- Yield: 8 portions
Description
Delicious white sponge made with egg whites—moist and ideal for layer cakes (yields 2 or 3 x 15 cm cakes).
Ingredients
- 290 g flour (T45)
- 10 g cornstarch (or potato starch)
- 1 ½ tsp baking powder (≈9 g)
- ½ tsp baking soda (≈3 g)
- ¼ tsp salt
- 150 g unsalted butter, softened
- 290 g fine granulated sugar
- 5 egg whites (≈175 g), room temperature
- 220 ml buttermilk or yogurt
- 2 tsp vanilla extract
Instructions
- Preheat oven to 165°C (fan). Line the bottoms of 2–3 x 15 cm round pans with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda and salt.
- In a mixer, beat butter and sugar on high speed for about 3 minutes until creamy.
- Reduce speed, add vanilla and add egg whites one at a time, letting the mixer run 1–2 minutes between additions.
- Increase to high speed and beat about 5 minutes until pale and voluminous.
- Fold in the dry ingredients alternately with buttermilk in several additions using a spatula until homogeneous.
- Weigh and divide the batter evenly into prepared pans. Bake on the middle rack for about 30 minutes until lightly golden.
- Test with a toothpick or knife: it should come out clean.
- Cool slightly in pans, unmold, then cool upside down on a wire rack.
- Wrap in cling film and refrigerate until assembly.
Notes
Storage: Refrigerate up to 3–5 days wrapped or in an airtight container; freeze up to 3 months, thaw at room temperature.
Make buttermilk: Add 10 ml white vinegar or lemon juice to 210 ml milk and let sit until it thickens slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sponge, cake
- Cuisine: American-style