This early to mid-twentieth-century white cake is made with nary an egg yolk but with copious amounts of stiffly peaked egg whites. I encountered many recipes for this cake, often with slight variations on the name—Silver Sea Foam Loaf, Penny-Wise Silver Cake, and Silver White Cake. I revamped a recipe for White Moon Cake from Home Baked Delicacies (1931) and I substituted ice water for the milk as ice water makes for the most tender of cake crumbs. I frosted the cake in pink buttercream and sprinkled the whole thing with sanding sugar.