I am in need of serious help!! I'm doing my uncle's wedding cake in Oct. and have yet to find a light and fluffy white cake recipe!! I've tried SEVERAL but they didn't come out very light and fluffy, in fact one came out with a texture like bread????? If ANYONE could help me that'd be SUPER AWESOME!!!
I dont know because light and fluffy wont stack.. and should be pretty crumby . Have you made the WASC.. it is really good.
Here is what I found. It gives the Chef's name, so you can also look her up for more recipes. She has a website. But I think this recipe will help you. Please let me know how it turns out for you!
A Delicious White Wedding Cake Recipe For You
A white wedding cake recipe for traditional white wedding cakes. Award winning pastry chef Lorelie Carvey is giving away her gourmet cake recipe for an easy wedding cake that anyone can do.
This basic cake recipe is really quite simple. The only tricky part is the folding of the egg whites into the batter. With a little practice and a light touch any aspiring baker can do this.
1800s White Wedding Cake
In the 1800s, this white wedding cake recipe was called the 1-2-3-4 cake.
Its easy to remember (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs) and easy to prepare. The egg whites are beaten separately and folded into the batter at the end for added lightness. You can opt to add the whole egg, which will give you a denser cake, but is still very good. I have used this recipe with variations and have always gotten good results.
For a 3 tier cake for 150 people, you will have to multiply this times 6.
Makes two 8 or 9 inch round cakes
Preheat oven to 350 degrees
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks at room temperature)
2 cups granulated sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla extract
For lemon cake add the zest of 2 lemons
Sift together flour, baking powder, and salt. Set aside.
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired.
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
If you are making lemon cake, brush this wonderful lemony syrup over the cakes.
¼ - ½ cup of sugar and the juice of 2 lemons. Double or triple for a wedding cake.
That recipe has egg yolks in it. It won't be white. It will be yellow.
You're right; but the way I understood it was you seperate the eggs and only use the white. She did say in the notes at the top that you could use the whole egg...so I took it that you didn't in the recipe...but you could if you wanted. I may be wrong?
No, it does say to use the whole egg. You separate the whites and the yolk. The instructions say to add the yolks one at a time, then you add the whites after they are beaten. So does it come out white, or will it be yellow?
I'm really uncertain. However I did find another recipe in my file and it does come out white. It's below. Enjoy!
Classic White Cake
6 cups cake flour, sifted
2 tablespoons baking powder
1 ½ cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon pure vanilla extract
12 egg whites
Makes: 12 cups of cake batter.
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release. Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
Thank ya'll soo much!! I'm gonna try these out!!! ya'll are awesome!