OK scratch bakers, reporting in with my first test run of Fluffy Vanilla Cake: http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/ in cupcake form.
My original intention was to follow the recipe to a TEE but, when I dipped into my bag of cake flour, I found it near empty so, after some googling, I did a quick replacement with AP flour (210g) and 4.5 tbs of corn starch. I will make this again next week to see the difference but, I am happy to report that on a YUM factor, this recipe is a 10. However, I believe that the cornstarch and AP flour change the consistency of the original version. It wasn't bad, just different than what I was expecting. It was very light, airy, almost like an angel food cake but, with WAY more flavor and, spongy and moist. The problem I had and, which does not make it conducive to cupcakes (at least the ones for sale) is that when I pulled the liner away from the cake, I got pieces that came away with the liner. Now, this may be because I went a little over zealous in the sifting department (3x) thinking it would help to compensate for the fact that I was using AP...clearly NOT a good idea! HAHA
I did take some pictures but, I'll have to upload them tomorrow as I'm pooped. And, I will be trying this recipe again as written because, as I said, the taste was ohhh so good and, the cupcakes were beautiful and level when I pulled them out. Oh, and, I baked at 350 as per the recipe, checked them at 15 minutes because I didn't want to run the risk of over baking but, mine were done at 20 minutes.
here's a white velvet one
WHITE VELVET CAKE
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1/2 cup butter
1 1/2 cups sugar
4 egg yolks
1/2 cup cold water or milk
1 tsp. vanilla
pinch of salt
1 1/2 cups flour
1/2 cup cornstarch
2 teaspoons baking powder
4 egg whites
Sift flour with cornstarch and baking powder. Stir salt and vanilla into 1/2 cup cold water or milk.
Beat butter and sugar together until creamy. Add egg yolks one at a time, beating well after each addition.
Gradually add 1/3 of the flour mixture, 1/2 of the cold water or milk, 1/3 of the flour mixture, the remaining water and the remaining flour mixture.
In a clean bowl, whip egg whites until stiff peaks form when beater is lifted from bowl. Gently fold egg whites into batter.
Spread batter evenly in a greased sheet pan.
Bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean (about 25 minutes or until done).
Spread with a boiled frosting made of 3/4 cup of sugar, 1/3 cup of water and one egg white, beaten until stiff.
I just want to say thanks to all of you . I am always trying to perfect my recipes and this thread has taught me so much .