Several weeks ago, I was surfing around researching the two-stage method vs the creaming method. On one of the forums, there was a similar discussion and someone posted a recipe for a white cake. I saved it on my computer and it was the best white cake! BUT last week, my computer crashed and I lost the recipe!! I know the batter called for 6 egg whites and 1 tbs of baking powder...people were talking about what a large amount of baking powder that is. Does anyone know the recipe I'm talking about? I made Easter cupcakes with this recipe for a client, and they have requested the same cake for this weekend. I really need to find it! Thank you!
Is the post in your watched topics? If you made a reply of any kind, it should be there. (for the future, you can also click 'watch this topic' at the bottom of a thread you are interested in saving.
I'm sorry I don't have the link for you. I do remember the topic about the baking powder, so I bet someone will find it fast for you.
Here is a recipe that was on the reverse creaming topic, i hope this is it....
Here is the link to the topic..http://cakecentral.com/cake-decorating-ftopict-706229.html
1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to
2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.
This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
That's the recipe! Thank you for the replies, tips and help!
Does this cake come out light and fluffy? Or is it a more dense cake?
Is it really 3TBS. + 1 tsp.? On the original thread, it was mentioned that 1 Tbs. + 1 tsp. was correct.
I've only made this cake once as cupcakes, and I did a yellow not white. I used 4 whole eggs, 1 tbls baking powder, and no almond flavoring (the cupcakes were for children). But it worked perfectly for me. The texture was similar to a box cake, but the flavor was homemade and wonderful. It didn't shrink up or have an eggy taste like so many white/yellow cakes that I've tried. I was really very pleased.