I have a friend that likes white cake. Great......
So I adjusted my vanilla butter cake. Removed all but two tablespoons of the butter for shortening. I removed the egg yolks for egg whites. It also, has a couple of tablespoons of buttermilk. It baked up just as beautifully as my butter cake. So, homerun out of the park. A wonderfully light and fluffy cake. Just not as white as I was thinking of.
My question is this, "Can you really achieve a true white cake without doctoring a cake mix?"
Oh he's I even used 1 1/2 tsp of clear vanilla extract and 1/2 tsp of real vanilla extract.
You can, as long at they don't mind it tasting "eggy" nectar it will do that with egg whites. It will never be white white, but slightly beige.
Did you used bleached or unbleached flour? I would eliminate the real vanilla and go all clear. I use land o lakes butter and it is very light in color. Those are the only things I can think of to get it whiter.
There is always angel food cake.
I like this one :
I used bleached flour. MinaBakes thanks for the recipe suggestion. I also, used Land O Lakes Butter.
I will give it another try with clear vanilla, as well and make a few other tweaks. and keep the suggestions in mind too.
Thanks for all the responses. Cakeymom