durell87 Posted 2 Nov 2010 , 4:19am
post #1 of

Alright everyone lets get this White scratch off started!!! please enter your recipes and i will go through them and pick a couple different ones representing butter, oil, or shortening if applicable that way we will have a nice representation. I will also be limiting the final number of recipes to between 6 and 8 depending on how many are entered and how many people are planning on participating this round. I would love to have the recipes entered by the 5th but since thats only a few days away i have no problem extending until the 7th if there are not enough entries!
thanks everyone!!! icon_biggrin.gif

26 replies
vicki3336 Posted 2 Nov 2010 , 11:57am
post #2 of

I'd like to submit the white cake recipe from King Arthur Flour. I haven't made it myself, but it got great reviews and uses the paste method, which I've not tried before. Here's the link:

http://www.kingarthurflour.com/recipes/tender-white-cake-recipe

daltonam Posted 2 Nov 2010 , 12:38pm
post #3 of

someone posted a few weeks ago wanting to know which recipe was better for

White Velvet Cake

Rebecca Sutterby http://recipes.howstuffworks.com/white-velvet-cake-recipe.htm

Rose Levy Beranbaum http://cookbookmaniac.com/recipes/white-velvet-cake.html (I don't know if this is her original recipe or not)

NOW MY QUESTION IS---is a White Velvet Cake considered White Cake for this scratch off? If so I want to enter them both.

edited to delete a recipe link icon_smile.gif

artscallion Posted 2 Nov 2010 , 12:56pm
post #4 of

I'd like to submit Cook's Illustrated White Cake

http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374

-K8memphis Posted 2 Nov 2010 , 12:58pm
post #5 of

I'll put in my tweaked Sylvia Weinstock in a minute--I'm eating b-fast

artscallion Posted 2 Nov 2010 , 1:07pm
post #6 of
Quote:
Originally Posted by -K8memphis

I'll put in my tweaked Sylvia Weinstock in a minute--I'm eating b-fast




Sylvia has a white cake recipe? Or are you talking about her yellow cake recipe that looks like white cake? Which oddly enough won the yellow cake scratch-off.

durell87 Posted 4 Nov 2010 , 6:28am
post #7 of

white velvet is fine with me! as long as its white lol icon_biggrin.gif Ill still be going through all the recipes and trying to pick the best representations everyone so please don't get your feelings hurt if your recipe isn't picked. More likely there will be one very very close to yours that is picked. lol anyways i hope everyone is doing good! and i cant wait to get started baking!!!

durell87 Posted 4 Nov 2010 , 6:30am
post #8 of

K8memphis- I love sylvias yellow cake and cant wait to see your tweaked white version. do u just leave the yolk out and add more white? hmmm.... does it still have some of the shrinkage issue i tend to run into with her cake?
lol sorry im excited!

durell87 Posted 4 Nov 2010 , 6:53am
post #9 of

ok so this is a recipe in the book confetti cakes by Elisa Strauss

Vanilla Cake

2 C. cake flour
1 3/4C. plus 1 1/2teaspoons All purpose flour
2 1/4t. Baking Powder
1 C. (2 sticks) unsalted Butter
3 C. granulated sugar
3/4 t. salt
1 Tablespoon. pure vanilla extract
1 C (8 oz; 7 about 7 eggs) Egg whites or Pasturized liquid egg whites
1 1/2 C. milk

Method:
1. Preheat oven to 350 F.
2. In a large bowl, sift together the cake flour, all-pupose flour, and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
4.Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thouroughly combined. set the mixer to medium-high speed for about 20 seconds then stop and scrape sides of the bowl.
7. Divide the batter evenly between the 9-in cake pans or the muffin tins. For 9-in cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 min, for cupcakes bake 20 to 25 min.
8. Allow the cake to cool for 20min. oce the cake is cool, release it fromits pan by running a metal spatula or knife along the sides of the pan.


variation(not for the scratch off though)
to make lemon cake add the zest and juice of two lemons to the batter in step 4

yields: three 9-in rounds, 1 half sheet, or 24 cupcakes

durell87 Posted 4 Nov 2010 , 7:11am

hhhmmmm all butter recipes so far. I might have to go on the hunt for some oil or shotning ones just to round out the different fats lol

-K8memphis Posted 4 Nov 2010 , 11:51am
Quote:
Originally Posted by durell87

hhhmmmm all butter recipes so far. I might have to go on the hunt for some oil or shotning ones just to round out the different fats lol




This is a great idea. I've tried to develop one but they mostly suck. Good luck.

-K8memphis Posted 4 Nov 2010 , 11:52am
Quote:
Originally Posted by artscallion

Quote:
Originally Posted by -K8memphis

I'll put in my tweaked Sylvia Weinstock in a minute--I'm eating b-fast



Sylvia has a white cake recipe? Or are you talking about her yellow cake recipe that looks like white cake? Which oddly enough won the yellow cake scratch-off.




Yes it's her yellow--the old one. BTW-congrats to Sylvia on her win!!

-K8memphis Posted 4 Nov 2010 , 12:04pm
Quote:
Originally Posted by durell87

K8memphis- I love sylvias yellow cake and cant wait to see your tweaked white version. do u just leave the yolk out and add more white? hmmm.... does it still have some of the shrinkage issue i tend to run into with her cake?
lol sorry im excited!




I typo'd the flour amount once & din realize it so I use 2.5 cups of flour instead of the 2.25. I eliminate two yolks (save for pastry cream filling) and I add the rest of the eggs to the creamed butter & sugar in other words I don't separate them & whip the egg whites & add them separate--I just add them one by one incorporating well before adding the next.

Just be sure you have a pretty and all together mixture as you go through adding ingredients--

I have had it shrink once maybe--I probably mis-measured something.

I use the butter right out of the frige I just cut it up into even size pieces--the planetary action of the mixer gets it done. Not relevant to this thread but I also do that with my cream cheese for what it's worth. I think it's safer.

-K8memphis Posted 4 Nov 2010 , 12:21pm

K8's take on Sylvia's brilliant formula:

half pound of butter cut up evenly & placed into mixer
<cream well>

<then add >
2 cups extra fine granulated sugar
<beat until light & fluffy>

<then add one at a time>
2 egg whites
2 eggs

<beat until light and fluffy and looks pretty & smooth>

<add two teaspoons vanilla & combine well>

~in a separate bowl whisk together the following~
2.5 cups sifted cake flour
2 teaspoons baking powder
half teaspoon salt


~keep separate and measure out one cup of sour cream~

<add about one third of wisked dry ingredients to your mixture>
<mix well>

<add one half of your sour cream mix well>

<add about one third dry ingredients to mixture mix well>

<add the rest of sour cream mix well>

<add the last of dry ingredients mix well>

<beat on a nice medium speed for two mintues>

viola la la la icon_smile.gif

vicki3336 Posted 4 Nov 2010 , 12:28pm

Here's a recipe that uses shortening instead of butter.

http://www.grouprecipes.com/66042/delicate-white-cake-from-scratch.html

springlakecake Posted 4 Nov 2010 , 8:42pm

When are we going to need to submit results? I really want to participate if I have enough time to bake them!

maddie90 Posted 5 Nov 2010 , 10:23pm

This seems like a grreat way to improve on my baking skills by learning from everyone soI'm in! I have Rose Levy Beranbaum's White Velvet Cake in the oven right now (from Roses Heavenly Cakes). Will let you know how it goes shortly!

durell87 Posted 6 Nov 2010 , 7:56am

Ok guys how's everyone doing? Lol getting crazy holiday busy yet? I think a good white cake recipe is very important so I'm thinking about extending this bake off what do u all think? I was thinking something like recipes n by the 14th u think that's tooo long? Then final rusults in by dec 30th? Need some input. Then we go back to monthly after that. Id really like this to be big and def don't want ppl not being able to participate due to time crunch especially cuz u have to bake two!

K8memphis- thank u for that slyvia tweak ill def give it a try next time cuz I luv her recipe just hate the shrinkage lol!

Maddie90- yay! Alwaya want opions on cake. If u can please write ur review and tuck it away somewhere safe then post when I start a feedback thread after all the recipes have been submitted oh and if u can please take a pic of the crumb! Thank u so much for participating and u can check out previous bake-offs to see the winners and overall opions

Vikki- thanks for that! Saves me some searching for sure!

springlakecake Posted 6 Nov 2010 , 12:47pm

I just wanted to put my 2 cents in about sylvia's yellow cake. I have had it shrink on occasion too, usually the top of it. First be really sure you don't over bake it. I find that I almost have to force myself to take it out of the oven about a minute before I think it should be done. Also make sure you incorporate the egg whites properly. I once read somewhere that the reason cakes shrink at the top was from egg whites being folded in. I have no idea if this was true. but I did a google search on how to fold properly, and the shrinking stopped. I don't know if that was the reason or not! ALSO even though I loved her old recipe, I was starting to find it a little dry. So I decided to try the new recipe (modified) I found that adding about 3 oz of milk to the recipe (she says to add 8 oz) was just about right. I just sort of mixed it up with the sour cream and added it together. It really does make the cake more moist. The first time I tried 6 oz of milk. The cakes was REALLY moist and tasted great, but the texture started to get a little weird.

artscallion Posted 6 Nov 2010 , 1:45pm
Quote:
Originally Posted by springlakecake

ALSO even though I loved her old recipe, I was starting to find it a little dry. So I decided to try the new recipe (modified) I found that adding about 3 oz of milk to the recipe (she says to add 8 oz) was just about right. I just sort of mixed it up with the sour cream and added it together. It really does make the cake more moist. The first time I tried 6 oz of milk. The cakes was REALLY moist and tasted great, but the texture started to get a little weird.




I had the same experience with this cake. I finally settled on adding 2 oz of milk.

-K8memphis Posted 6 Nov 2010 , 1:57pm

I think tweaking is key to getting a good scratch recipe. Each tweak unique. There are little things that just make it or break it especially for a white or yellow cake. But still yet I use this cake for my family. I don't use it for tier cakes.

I've found that it does not take to being chilled and bouncing back at room temperature. So I use wvsc for tier cakes -I use vanilla instead of almond. and I use self-rising flour in that too. Different strokes huh.

Gerle Posted 16 Nov 2010 , 11:44pm

Sooo...I've been a lurker and trying the recipes, but not posting any results yet. Has this stopped, or is it going to continue on? I haven't seen a new post for a new scratch-off yet, so was just wondering. If you decide to do a carrot cake...I have a really good recipe I'd like to share.....

daltonam Posted 17 Nov 2010 , 1:49pm
Quote:
Originally Posted by Gerle

Sooo...I've been a lurker and trying the recipes, but not posting any results yet. Has this stopped, or is it going to continue on? I haven't seen a new post for a new scratch-off yet, so was just wondering. If you decide to do a carrot cake...I have a really good recipe I'd like to share.....




Last I thought, we were doing white cakes, but the final recipe list hasn't been post (to my knowledge). I was really looking forward to this, but I guess I'll be making a spice or butternut cake for Thanksgiving, so for time time being, I'm out. I'll check back after Thanksgiving icon_biggrin.gif.

vicki3336 Posted 17 Nov 2010 , 2:13pm

I'm still interested in participating. In the above post, OP said the recipes had to be in by the 14th; I am assuming you meant November 14th? Do you feel we have enough recipes from which to choose? I've got my go to chocolate cake and yellow cake from prior scratch-offs and really want a go to white one as well.

Edit Posted 17 Nov 2010 , 3:03pm

I'd like to add the White on White Buttermilk Cake. It is in the recipe section somewhere. It has a yellowish cast to it due to the lot of butter in it, but it is very tender and moist.

vicki3336 Posted 17 Nov 2010 , 9:44pm

The white on white cake was actually submitted in the yellow cake scratch off. I believe it came in second place. In my opinion, it's the best tasting cake out there and is now my go-to vanilla cake.

durell87 Posted 20 Nov 2010 , 5:55am

heres the link to the bake off sorry for the delay!

http://cakecentral.com/cake-decorating-ftopicp-7001416.html#7001416

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