(Egg yolks give yellow cake its color.

Because of the lack of egg yolks, the cake has less fat to impede its rise.

Sometimes artificial clear vanilla extract is used to preserve the white color.

White cake can be made by the creaming or reverse creaming mixing methods; the latter can be used to make tiered cakes with a tighter crumb that will stand up to stacking.

[8] Any type of cake coated in white icing, such as the fruitcake served at the 1840 wedding of Queen Victoria and Prince Albert, was expensive and considered a status symbol.