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Email This RecipeA Better White Scratch Cake  | |
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Serves/Yields: 10 cups Prep. Time: Cook Time: Category: Cupcakes, White Cakes, Birthday Cakes Difficulty: Easy | |
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| This recipe has been slowly modified by me until I reached something I was quite happy with. Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I've added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter - you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes. | |
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| 5 c cake flour
3 1/3 c sugar 2 Tbsp + 1 tsp baking powder 2 tsp salt 2 1/2 c milk 1 1/3 c shortening 16oz sour cream 1 Tbsp vanilla or almond extract 10 egg whites (or 10oz carton egg whites) | |
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| Preheat oven. Prepare your pans as you normally would.
Sift dry ingredients together into mixer bowl. Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes. Pour into pans and bake. This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it). | |
| Average score: 3.97 () Votes: 43 | |||||
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