Lady Baltimore Cake

One thing you’ll notice about the cake is that it is extremely pale and this is because there are few flavorings and no egg yolks in the batter. Instead beaten egg whites give this batter its body – and in turn a lack of color. This goes well with the egg white frosting we’re putting on later as both are very wintry and pale.

Cake flour and buttermilk give this cake its wonderful texture, which is delicate with the perfect crumb.

If the thought of an old fashioned egg white frosting doesn’t sit well with you, an ermine frosting can be substituted (here’s our ermine frosting recipe). The texture won’t be quite as fluffy and the color will be just a bit darker, so it’s up to you which look and flavor you’d prefer

A properly made frosting with egg whites will be fluffy, easy to apply, and taste delightfully of something akin to a vanilla marshmallow.

It can be difficult to master so here’s the scoop on how to do it. Add all frosting ingredients to the pan (minus the vanilla extract) and bring it up to temperature over medium-low heat, beating with your electric mixer the entire time. This process heats the proteins in the egg white as the mixture slowly cooks, which sort of sets the eggs into their new shape of being light and fluffy. In about 7 minutes you will end up with stiff peaks that you can fold the vanilla extract into. If you don’t have a hand mixer you can use a manual whisk at the stovetop then finish at the stand mixer

The filling for this light, angelic cake is a mixture of the frosting with some candied fruit and nuts. This is a type of filling that you don’t see much anymore, but in this cake it really works! It not only adds texture and flavor, but the little stripes of color in between the cake layers somehow adds to the beauty of this snow white dessert.

Low-Point Lady Baltimore Cake (Weight Watchers Friendly)

Servings: 16 slices
Estimated WW Points: 5 Points per slice

Ingredients

For the Cake

2 cups light cake flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup light butter, softened
½ cup granulated sweetener (such as Splenda or Monk Fruit)
2 teaspoons vanilla extract
¼ teaspoon almond extract
¾ cup nonfat Greek yogurt
½ cup unsweetened almond milk
6 egg whites

For the Filling

¼ cup raisins, finely chopped
¼ cup chopped dates
1 tablespoon sugar-free maple syrup
1 teaspoon rum extract
¼ cup finely chopped walnuts

For the Frosting

8 oz fat-free whipped topping, thawed
4 oz light cream cheese, softened
2 tablespoons powdered sweetener
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the light butter and sweetener until smooth. Mix in the vanilla, almond extract, Greek yogurt, almond milk, and egg whites.
Gradually add the dry ingredients and stir just until combined.
Divide the batter evenly between the prepared pans.
Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely.
Mix the raisins, dates, sugar-free maple syrup, rum extract, and walnuts for the filling.
Beat together the whipped topping, light cream cheese, powdered sweetener, and vanilla until smooth.
Spread the filling over one cake layer, place the second layer on top, and frost the top and sides. Garnish with a few chopped walnuts if desired.
Chill for at least 1 hour before slicing.