I made the WASC recipe that is in the recipe list last week. The customer wanted vanilla, so I used all vanilla and no almond.
The texture was almost angel food cake like. Everyone was asking if it was angel food.
When I made the cake another time, I don't remember it being like that at all. But maybe it was...is it supposed to be like that?
I am going to be making it again this week, and I want it to be moister and softer.
I also see there are two recipes here for WASC- one is the recipe list and another on the forum that says *Original* WASC. I can see the difference in the recipe ingredients, but how are the resulting cakes different?
I'd love to try the orginal because it has whole eggs, and I hate wasting egg yolk, but I am scared to try something new and the customer wants white, not yellow.
Thanks!
I think it may depend on what type of cake mix you use. I use Duncan Hines for the white cake (the recipe w/sour cream/egg whites) It's a denser cake and very moist. When I used the Betty Crocker mix it turned out to be a lighter airy-er cake.
Agree with Amy2197...including the yolks will make the cake yellow.
I use duncan hines french vanilla or butter cake mix when I make WASC and I make the one with egg whites and sour cream and replace the almond for half the amount of rum flavoring. I'm afraid of the nut allergy. the butter recipe is a little heavier and both are very moist. French Vanilla comes out a little whiter in color and lighter in texture, butter is a bit heavier and more yellow. I get compliments on both though. I don't see how overmixing it would make it like angel food cake though, overmixing messes up the glutens I believe and makes it tougher in texture. Can you tell I have had no schooling in the art of baking : )
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