I was wondering what the difference was between Rebecca Sutterby's or Kakeladi's WASC? Is there much or a difference and which one do you like better.
One has oil and the other does not. I use the one with oil for a more moist cake..in my opinion.
I use the one with oil, I like the texture of the cake!
I use Rebecca's Sutterby's WASC. It calls for egg whites (if you like) and also oil. I think this cake is super yummy and moist. I also throw in a box of vanilla pudding into the mix, and sub some of the water (half or lil more) with french vanilla creamer....soooooo good
My *Original* WASC recipe makes a smaller b atch; it uses whole eggs and no oil/fat.
The other recipe was created for making large batches for wedding cakes. Not very suitable for the average baker making one or even two b'day cakes.
Well, what I meant was it's way too m;uch batter to use for small baking batches.