I have a question. I love my chocolate scratch recipe. It is moist and dense and I get a lot of compliments on it. I am wondering if I could make it into a white cake by ommitting the cocoa. There is 2/3 of a cup of cocoa. Could you just replace it with a little flour?
I like a moist, dense cake. I cannot find a white scratch cake that I like.
Thanks in advance,
Maybe but you have to diddle with it by adding an acid like lemon juice or vinegar...
...speaking of sour cream and before you do all thattesting--have you tried Sylvia Weinstock's yellow cake? No no it comes out white.
I do not separate the eggs, I add them whole--but I only use half the egg yoks and it's a fabulous fabulous cake. Just google it and make it as written with the cake flour--fanfreakingtastic.