I searched the forums but wasn't able to find anything regarding this cake... has anyone here made it? What did you think of it?
I did google for some reviews, but anything I found was either on her site (I tend not to take recipe reviews at face value when on someone's site because of the rabid-fan-factor) or a few blog posts who adapted her recipe and posted their reviews. I'd love to get some opinions on the recipe itself to see if I should give it a shot. :)
Give it a shot if you are prepared to follow the directions exactly: weigh if possible, and fold the flour in by hand.
I have made similar recipes and they turn out very nicely, moister than regular pound cake with a good shelf life. I bake all pound cakes at 350F or lower. The cream gives a fine grain and tasty crust too.
Should you ever substitute sour cream you MUST use all purpose flour because the acid weakens the structure.
AI will give it a shot if there is no feedback - I am very curious about this cake! Will post with my thoughts on it afterwards.
Also thanks for the sour cream tip. I have made a different white cake recipe from this site that used cake flour and sour cream and is actually TOO soft. Now I know why! I will try that recipe again with all purpose flour :)
i have not made this recipe
but just in general rose's buttercreams and fillings are considered more successful than her cake formulas
i think her recipes are hard to follow with directions printed in several different areas
(the cake bible in particular i have never checked any of her other books)
she has important info you have to go searching for in the margins and all over the place--i would recommend for anyone to re-write her directions for clarity/best success
her baking powder calculator thing makes my eyes cross and i've always just multiplied formulas straight up and it works without the extra steps she came up with
i know a lot of people really really really like her
i'm not one
but i do like her flourless cake--her other cakes often test out dry for more than a few bakers--her icings and fillings are generally thought of as very good
random rosie recipe observations ;)
I will give it a shot if there is no feedback - I am very curious about this cake! Will post with my thoughts on it afterwards.
Also thanks for the sour cream tip. I have made a different white cake recipe from this site that used cake flour and sour cream and is actually TOO soft. Now I know why! I will try that recipe again with all purpose flour
was it the sylvia weinstock yellow cake recipe? she uses cake flour and sour cream and it works for me
however i typod that formula and i always use 2.5 cups of cake flour instead of the 2.25 cups
i also use two whole eggs and two whites but just toss them in--don't beat them separate
As RLB says: she got the recipe from another chef who indicated that it was an old recipe. I have a copy of "The American Woman's Cook Book," by Ruth Berolzheimer (Avon Books, 1941). which includes Whipped Cream Cake
It works quite well - the cake is has a light sponge-like texture. You must use cream that is 35-36% butterfat as the cream contributes the fat that would ordinarily come from butter. Sour cream produces a denser crumb.
Unless your sour cream has a butterfat content of 36%, I would not substitute.