rjacobs300 Posted 15 Sep 2012 , 11:51am
post #1 of

Our work does monthly birthday cakes. I had a piece of one the other day. It was a white cake with a soft crumb and not very dense. It was not very sweet either. Does anyone have a recipe that fits that bill? I have been using Macsmom's white cake and that recipe is more dense than this cake from work. Any recipes? Thanks!!

8 replies
msthang1224 Posted 15 Sep 2012 , 5:03pm
post #2 of

Hi,

Have you tried the WASC recipe on here. Its wonderful and not too sweet at all. I mean, I like it, lol.

Godot Posted 15 Sep 2012 , 7:25pm
post #3 of

I've always wondered what in the world is 'white' cake.

Is white a flavor? Why don't we call chocolate cake 'brown' cake?

kakeladi Posted 15 Sep 2012 , 8:36pm
post #4 of

Your description reminds me of a straight box mix - like Betty Crocker brand.
The *original* WASC recipe is designed to be similar to a pound cake - maybe a bit more dense than you want but I suggest you try it;icon_smile.gif

JackieDryden Posted 15 Sep 2012 , 11:05pm
post #5 of

whats macsmoms recipe? I've trief fromscratchSF off the blog, which was great when I got it to work. I am in an everlasting search for good white cake...

vgcea Posted 17 Sep 2012 , 6:14am
post #6 of
Quote:
Originally Posted by Godot

I've always wondered what in the world is 'white' cake.

Is white a flavor? Why don't we call chocolate cake 'brown' cake?




It's called white cake because it is made with egg whites rather than whole eggs or yolks causing the product to be a white colored cake (rather than ivory-- with whole eggs OR yellow-- with egg yolks). It could be any flavor depending on what the baker uses.

chocolatestone Posted 17 Sep 2012 , 10:27am
post #7 of
Quote:
Originally Posted by JackieDryden

whats macsmoms recipe? I've trief fromscratchSF off the blog, which was great when I got it to work. I am in an everlasting search for good white cake...




How did you get it to work? I was so eager because it had such great reviews. While it had a nice flavour, it was too dense and heavy for my liking. I used milk and sour cream.

I also chose to use egg whites.

Kathy107 Posted 18 Sep 2012 , 2:58pm
post #8 of

Try Rose Levy's white velvet butter cake. I get so many compliments when I make it.

JackieDryden Posted 18 Sep 2012 , 5:21pm
post #9 of

chocolatestone~I have mixed reviews. The first time I made it, I thought I had gold in a pan! LOL It was wonderfull. The following week, every cake I baked with the same ingredients fell in the middle and were unsalvagable. I used shortening (sweetex) and egg whites. The first time was a complete success (light, fluffy and white, pretty tasty) the second week, same ingredients total failure. And I weighed them all like it said. So I still want to try it again when I'm not busy just to see where I went wrong.

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