After many attempts at ‘remaking’ this recipe (the original was a little too wet for me), I finally came up with this recipe, which I use for all my cake flavors, with the exception of chocolate. The things I like about this cake are that I can use pasteurized shelf stable egg whites, so I always have the ingredients I need on hand to make a cake. The end result is also one of the best cakes I have ever tasted. I have included variations below.
Basic White Cake (with variations)
- 8 oz cake flour
- 8 oz ap flour
- 10 oz light brown sugar
- 8 oz granulated sugar
- 1 stick butter flavored crisco
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp flavoring (vanilla for basic cake)
- 1 C egg whites
- 1 1/2 C milk
- NOTE: All dry ingredients should be measured by weight, not volume.
- Dulce De Leche – substitute all light brown sugar for granulated sugar. Substitute 1 tsp Butavan for 1 tsp vanilla
Strawberry or Orange – Substitute 1 tsp Strawberry or Orange flavoring (I got mine from Earlene’s) for 1 tsp vanilla.
Lemon – Add zest and juice of 2 lemons after flour and milk
Mocha – Add I cup strong cooled espresso (I use strong drip coffee) & 8 oz melted and cooled unsweetened choc. Add after egg whites.
Almond – Add 1/2 cup almond paste (marzipan) when creaming crisco and sugar. Add 2 tsp almond extract with vanilla.
- Preheat oven to 325. Combine 1 cup hot tap water with 1/3 cup pasteurized dry egg whites. Beat with a wire whisk until all dissolved. Prepare baking pans (either 2 9″, 2 8″, 1 9×13 or 1 Wilton contour pan – there will be leftover batter with the contour pan).
- Measure and sift flour, baking powder, salt and dry flavorings (if using).
- Cream crisco and sugars. Mix on low speed to incorporate, then beat on medium speed until light and fluffy, at least 5 minutes. Add vanilla or other flavorings, slowly add egg whites about 2T at a time, and count to 20 before each addition.
- Scrape down side of mixing bowl and add 1/3 flour mixture, mix until combined, then add 1/3 milk and continue to alternate until all ingredients are combined.
- Pour batter into pan(s) and drop from 4″ off counter onto counter top to get rid of air bubbles and smooth top of cakes. Check after 40 minutes (rounds usually take 45-50 min in my oven and larger cakes take a little longer to set in the center).
- Cool on wire rack for 10 min after coming out of oven. Invert and cool completely. I usually try to torte, fill and crumbcoat all at this point, then I stick the whole cake in the freezer and pull it out the day of finishing.
most of us do not have scales to weigh our ingredients, can you translate into laymens measures?
You should do yourself a favor bennett and get a scale. Its makes everything more accurate when baking
I don't have a scale, either. I don't bake on an extremely regular basis, but I do like this site for inspiration. However, I also like this site for the availability of things those of us without all the "bells and whistles" can make in our personal kitchens. Guess I'll continue to make things inacurately.
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