Need Scratch Bakers Advise

Baking By JWinslow Updated 11 Sep 2011 , 1:06am by auzzi

JWinslow Posted 10 Sep 2011 , 3:09am
post #1 of 11

I have been trying to make Collete Peters Heavenly White Cake(3 times now) . It always comes out too dense, heavy and sticky. Anything but "heavenly".
I'm thinking about adjusting the sugars and milk. What do you think? The ingredients are:

8 oz AP flour
8 oz cake flour
2 tsp baking powder
1 tsp salt
2 sticks unsalted butter
10 oz brown sugar
11 oz sugar
vanilla
1 C egg whites
1 1/2 C milk

I hate that I can't make this work because the taste is really nice and pairs well with my filling. ANY Advise is welcome. THANK YOU!

Jeanne

10 replies
Kellbella Posted 10 Sep 2011 , 3:25am
post #2 of 11

Sorry, I've never made her cake before, but if you want a deelish white cake...use Sylvia Weinstocks recipe.

FromScratchSF Posted 10 Sep 2011 , 3:27am
post #3 of 11

That recipe looks horrible. I've never made it, but I just googled it - you are not the only person that has problems - I didn't see a single decent review. That has way too much flour and not enough baking powder, IMHO. My suggeston is to find another recipe - I can suggest one if you want.

JWinslow Posted 10 Sep 2011 , 3:51am
post #4 of 11

FromScratchSF, I think your probably right. I have wasted too many ingredients for nothing. Not sure I can even salvage for cake pops.

My goal was to find a really nice recipe for amaretto cake and pair it up with this really interesting mango preserve/filling I received.

Suggestions?

JWinslow Posted 10 Sep 2011 , 3:54am
post #5 of 11

FromScratchSF, I would love your recipe suggestion - thanks

jhoffmann Posted 10 Sep 2011 , 3:55am
post #6 of 11

I have tried making the Collete Peters Heavenly White Cake. I tried altering the recipe, swapping out some ingredients, but it never worked. It is a horrible cake. I would suggest finding another recipe as you will continue to have frustrations and disappointment with this recipe. thumbsdown.gif

JWinslow Posted 10 Sep 2011 , 4:02am
post #7 of 11

Well, I'm glad to know it's not just me that has had problems with this recipe.
You'd think I'd would've gotten a clue after the second disaster-LOL

scp1127 Posted 10 Sep 2011 , 7:55am
post #8 of 11

JWinslow, when I have a recipe that tastes good and the balance is just off no matter what I do, I look for what made that cake unique and try to adapt it to a balanced recipe. For example, in this cake, what stands out to me is the brown sugar. This may be the key ingredient that you like.

I would suggest trying SW's recipe and sub some brown sugar. This may not be the recipe you finally end up with, but it is balanced and I have changed it so much that I know it can handle substitutions.

I have some other changes for that recipe that pack a little more flavor in that cake that may pair well with the brown sugar. If you are interested, I can look it up.

KoryAK Posted 10 Sep 2011 , 12:37pm
post #9 of 11

Haven't made it and the pp's are saying it's a horrible recipe... but if you want to try it and if it's not already called for in the instructions, try whipping your egg whites with some of the sugar and folding that in last. Lightens up any recipe.

LindaF144a Posted 11 Sep 2011 , 12:40am
post #10 of 11
Quote:
Originally Posted by JWinslow

I have been trying to make Collete Peters Heavenly White Cake(3 times now) . It always comes out too dense, heavy and sticky. Anything but "heavenly".
I'm thinking about adjusting the sugars and milk. What do you think? The ingredients are:

8 oz AP flour
8 oz cake flour
2 tsp baking powder
1 tsp salt
2 sticks unsalted butter
10 oz brown sugar
11 oz sugar
vanilla
1 C egg whites
1 1/2 C milk

I hate that I can't make this work because the taste is really nice and pairs well with my filling. ANY Advise is welcome. THANK YOU!

Jeanne




What is the process of how it is made? Creamed, dump, reversed creaming, egg whites pre-whipped? 1 cup of egg whites is approximately 8 egg whites. And how white can it get with brown sugar? What part of it tastes so well with your filling? The fact that it is white? and how much vanilla too?

I have some of her books, I'll have to look this one up.

auzzi Posted 11 Sep 2011 , 1:06am
post #11 of 11

I would:
* Reduce the all purpose flour by 4 oz
* Reduce the sugar by 5 oz - I'd reduce the brown amount.
* Increase the baking powder to 4 teaspoons - leave the salt amount.

Method:
1. Preheat oven to 325°.
2. Coat 2 8-inch cake pans with cooking spray and line with parchment paper.
3. Sift together the flours, baking powder and salt.
4. Cream the butter and sugars together in a large mixing bowl until light and fluffy.
5. Add vanilla and the egg whites, scraping down the sides of mixing bowl.
6. Mix again until fluffy.
7. Add the sifted flour mixture in three batches, alternating with three batches of milk, and ending the additions with flour.
8. Mix each addition just until combined; do not overmix or the cake will be dry. I never use a machine to do this part of this "method"- I do it by hand
9. Pour batter into prepared pans.
10. Bake for 30- 35 minutes, or until cake tests done. Check after 25 minutes if you adjust the ingredients.
11. Let the cakes cool completely in the pans on wire racks.
12. Wrap and refrigerate (cake still in pan) until ready to decorate.

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