I made a batch of WASC cake about two weeks ago, but the resulting colour was not as white as I would like it to be. I mean, the colour was not bad just not as white as the colour of the cake on the Betty Crocker box.
Does anyone know if substituting the vegetable oil in the recipe for shortening will result in a whiter colour?
And if so, can i substitute the vegetable oil and the shortening equally? Should I melt the shortening before adding it to the batter?
vegetable oil or shortining either will work fine just melt the shortening first and nither one should affect the color I wonder though did you use egg yolks in the recipe?because that will affect the color
thanks for the tip! i did use egg whites as the recipe suggests. would the colour of the vanilla extract affect the colour of the finished product? i used the dark vanilla and not clear vanilla extract.
should i expect the colour of the cake to look as white as the one on the box? maybe i am just setting my expectations too high?!