i recently bought dried egg whites and am unfamiliar with the product. if i use it for this recipe, will i be o.k.?

I've got my last tray of cupcakes in the oven now! I'm excited about this recipe - thanks again!

I tried one while it was warm, and I liked it a lot! Very soft and fluffy, like a mix cake. A great "plain" cake that I think will be a wonderful base for all kinds of flavorings! I can't wait to try the pumpkin and peanut butter versions!

I just ate the other half of the one I tired warm (it's cool now) and it has a little bit of a "corn bread-y" texture to it... any thoughts about why and what I can adjust for next time? Did I over cook it? It's not really dry, I don't think...

I did use 1/2 AP flour and 1/2 cake flour, because I didn't have the full amount of cake flour. I used whole eggs....

Thanks!


Bonnie

Bonnie, it could be the AP flour...I used all cake flour which I try to do in all of my scratch baking and I really think it gives a finer crumb and lighter texture.

i made the pumpkin as cupcakes using eggwhites.
i used pumpkin spice creamer for the milk.
very fine crumb, delicate flavor - deelish

Any thoughts on making this chocolate?? sub out some of the flour for cocoa? or should I just stick with a different choco cake recipe??

my pumpkin cupcakes were a hit!
i'm going to experiment with lemon next. maybe using lemon curd.

i used butter and used egg whites rather than whole eggs.
they are so good!!!!
good luck!

Thank you!

Crazy, did you use the merringue powder from Wilton or something else? TIA terri

i did this (actually i did cut it in half) but used powdered egg whites rather than fresh and used pumpkin spice coffee creamer instead of milk. i'm heavy handed with the spice too but the flavor was still delicate.


1 1/3 c butter
3 1/3 c sugar

5 c cake flour
2 Tbsp + 1 tsp baking powder
½ tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 c milk (or flavored coffee creamer)
16oz pumpkin
1 Tbsp vanilla or almond extract
10 egg whites (or powdered egg whites)

hth!

Thanks for sharing...can't wait to try.

I, too, made the pupmkin flavor. I used egg whites (real) and used shortening. I subbed pumpkin for the sour cream (wish I would have though of using pumpkin spice creamer instead of milk!). Having never tried the recipe I didn't want to mess with it too much. It turned out great! I iced it with caramel buttercream and it was really good! Moist and tender. I have made a strawberry cake using this recipe too that is going to a birthday party tomorrow. It smells wonderful, hopefully it tastes as good. Thanks again for the recipe.

I love recipes like this where you can switch out ingredients and it still comes out wonderful.

This is a foolproof keeper for sure. I think we could convert some "mix" bakers with this one.

Thanks OP so much for posting this, it's been fun trying it and reading about everyone's experiments with different ingredients.

I made the pumpkin recipe with the pumpkin spice creamer and it came out really good. I think this is going to be my recipe for everything from now on.

Are most of you using the 1 cup of milk and butter, or the 2 cups of milk/shortening recipe?

I've only made it with the 1 cup of milk and butter instead of shortening.

i've only done 3/4 creamer, butter and egg white variation.
i'm going to ditch the office one day this week and try making it with lemon.

Best thread ever! How can I copy or save these posts? I saved the original recipe to favorites, but how can I save the variations posted here without retyping everything?

I've been using the 2 1/2 cups milk. With the pumpkin spice creamer I used 1 1/2 cups milk and 1 cup of creamer and I used butter. With the almond flavor I used shortening. I don't know if I could tell the difference from using butter or shortening. So far I have only used egg whites, not whole eggs.

Thanks so much for this post. I tried it Saturday, as per the OP, and it was great. Family and neighbors loved it. I got 17 cupcakes and 7 8" rounds. Had one cup cake last night around 1am (hahaha) and it was still great! I'll try some mods to the recipe next, just to see. Always looking for a good white cake.

Also, I torted one cake and tried MacsMom's canoli filling, yum!

Thanks all!

correction, 2 8" rounds.

This is awesome...I wil be trying this recipe for sure!

luddroth,

i save threads by adding them to my favorites for websites.
the favorites that give you a short cut to any website you visit alot.
does that make sense? does anyone else know an easier way?

just click on 'watch topic' on the bottom left underneath the number of pages for this topic.

Another way to "copy" the variations without retyping is to cut and paste them (highlight the recipes and right click or ctrl/c) and then save it or copy it (ctrl/v)in notepad...then you could print them out if you'd like.

Thanks, guys. Deb, for some reason the edit functions don't work from the forums for me. When I try to save or print, I get the last thing I copied/saved from somewhere else and not the info I want from CC forum. You can highlight, copy, and save from here, huh?

I made the op's recipe (using egg whites and shortening) and subbing strawberry puree for some of the milk and sour cream. I added all but about a 1/4 cup of a 16oz container of sour cream, 1.5 cups of milk, and the strawberry puree (I think it was about 1.5 cups). It was great. Very moist. I filled the layers with fresh sliced strawerries and strawberry buttercream. Then iced with vanilla buttercream. Thought it turned out great!