Has anyone ever converted their chocolate cake recipe to white? I have a really good, moist choco cake recipe and it only uses cocoa powder. I figure I could replace this with more flour.... right? I don't really know baking "science" so I don't know if this would screw everything up! It sounds like it would work in theory though.... There are 2 whole eggs in the choco recipe, so to make it white, would I just use egg whites? How many? Hmmm.....
Mmmm k... I think I'm just gonna make it and see what happens. And give it away because I'm on a diet I can't have cake hainging around calling my name!!!!
let me know how it turns out, id like to know!
I do know how to spell "hanging" I guess I was typing too fast! Anyway, tried the recipe by replacing the cocoa powder with flour and adjusting the eggs so I could use mostly egg whites to keep the color white. One word- EW!!!!!! It was soooooo gross. It smelled so yucky we couldn't even taste it. The texture was gross too. Apparently there is a reason there is not info on converting choco recipes to white because no one does it! bleck.
im sorry it was such a disaster... what a shame!
Sorry it didn't work out. Try the Rebecca Rather "White on White Buttermilk Cake" - the recipe can be found round and about on the internet. You'll never need a different white recipe again.
I also like Elisa Straus White Cake. Yummy!!!! Makes a little tacky crust on top... I love levelling that off!!! SOOOOO yummy!!!
How funny, the RR cake has that tacky crust too. OOOOOOhhhhhh how I look forward to that part of the cake!