Dana- The first couple of times I made it, I did it exactly as originally posted with the shortening, clear vanilla and almond extracts, and all 10 egg whites. It makes a beautiful very white cake. This will be my go to "white wedding" cake recipe.
[/i]This is absolutely divine~! 
I used butter, vanilla and almond, 10 egg whites, and only 3/4 cup of milk. The texture is a very tender crumb, light and yet firm. A beautiful layer cake, and cupcake. Thank you very much OP for sharing this. Personal note; I found the baking time to be less for me, and baked at 335°..... I loved the aroma, taste and mouth feel.. It's a keeper 
Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much. Aslo is the shortening used in the recipe transfat free shortenting (the new crisco)? I'm anxious to try this recipe. I have my first wedding cake to do in mid November.
punkyf
Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much.
I was thinking the same thing and have been reading around and they say it might not have such a fine texture as it would with cake flour but i don't think it would make THAT much difference if you couldn't get cake flour.
I also read that if you substitute plain flour for cake flour you should use 2 tblsp's less per cup and maybe sift flour twice to get it airier and finer
That's all i can add, maybe someone with more knowledge can chime in
So excited that I came across this post! And I am thrilled that some things can be substituted....hence my next question......is this a recipe that can be used as the base for WASC that is listed in the Gourmet Flavors thread? I would love to be able to make some of those cake flavors using a scratch WASC.
Thanks again for sharing this!!
So excited that I came across this post! And I am thrilled that some things can be substituted....hence my next question......is this a recipe that can be used as the base for WASC that is listed in the Gourmet Flavors thread? I would love to be able to make some of those cake flavors using a scratch WASC.
Thanks again for sharing this!!
I hope so! Although, I'm going to have to take a full day to go back and re-read the Gourmet Flavors thread if that is true!
I have made scratch recipes before that turn out perfectly but they seem to dry out the next day or definitely by the second day. The thing with the original box wasc is it stays moist for days and almost tastes better. Which helps if you have to make a cake a couple of days ahead. Have any of you found that the scratch recipe stays moist?
I made this cake for over the weekend (using the modified version that someone earlier in the post gave) and it was wonderful! I made it with regular AP flour and some cornstarch and it turned out great! I have a couple of leftover cupcakes I made and I have them wrapped and in a container and their are very moist! I would definitely try making this recipe! This will be my go-to recipe for white cakes from now on,
I'm so glad you guys are having as much fun playing with this recipe as I have! Lenette- I'm excited to try your modifications with butter instead of shortening. Here are a few other subs I have made to the original recipe with great results:
*Substitute creamy peanut butter for the shortening (same amount)....Makes an AMAZING peanut butter cake which I then pair with chocolate buttercream. When I make this peanut butter version, I always use 5 whole eggs instead of the 10 egg whites.
*Substitute flavored liquid creamer instead of the milk. My fave so far has been the white chocolate raspberry.
*Substitute canned pumpkin (not pumpkin pie mix, just regular pumpkin) for the sour cream. Add 1 1/2 teaspoon cinnamon and a 1/2 teaspoon nutmeg for an amazing pumpkin spice cake. It pairs deeeeliciously with cream cheese frosting.
Happy Baking guys and gals!
To sub out the milk, did you do this using the recipe with egg whites or whole eggs? And what was your base for the pumpkin spice (whole eggs, butter, egg whites?)?
I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:
WEDDING WHITE Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
Instructions
1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.
Beat on high for 2 minutes, turn down mixer and add egg whites,
return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or
doubled (if your mixer can handle it).
Makes 2- 10" pans for approx 50 min
-----------------------------------------------------
YELLOW Scratch WASC
5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs
----------------------------------------------
Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
-----------------------
Peanut Butter Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
----------------------------
Pumpkin Spice Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting
Here's another question:
If i wanted to make this a strawberry WASC (would that taste ok?) If so i was thinking of trying putting either in some strawberry jelly (you would call it jello 
) or strawberry gelatin that i heard people mention, but how much approx do you think i would need, like how many packets?
Could you also make this chocolate or would that be funny with the sourcream?
I sift my cake flour after measuring. So, I stir my flour, and spoon it into the measuring cup and level it off. Then it goes into the sifter.
I don't know about the white choc chips. "too sweet" is so subjective. Can you try it in one or two cupcakes and see what you think?
awesome!
thank you for the recipe and substitutions!
can't wait to try it!
I like the regular WASC, and so has everyone else I've made it for - but the recipies I've always used for scratch tend to either be dry or not have a nice crumb. I will definitely try this it would be nice not trying to find cake mix on sale!!!
I'll try to answer a few questions I saw addressed.....
*When I halve the recipe I just use 3 whole eggs (since 2 and a half
would be tricky) or 5 egg whites. I haven't noticed any difference
* I use all purpose flour quite frequently since cake flour is difficult to
find in rural Alaska where I live. Again, not a big noticeable difference
* This cake stays deliciously moist for days, unlike most other scratch
recipes I've tried. If I am baking a couple of days before I will be
decorating, I allow the cake to cool at room temp for an hour or so
then I wrap in plastic wrap until I'm ready to decorate. It is always
perfectly moist even 2-3 days later.
*As far as chocolate almond, I've done that often enough and I
personally like the flavor very much. I use a different base chocolate
recipe however.
I tried the recipe this weekend and I wasn't blown away like some of the others that have tried it. It was just an okay cake in my opinion (and the opinion of my whole family). I didn't care for the crumb of the layers and it wasn't as moist as some of the other recipes I make. I won't be making this one again. One thing I can say is that it baked up beautifully. The layers were nice and even and flat. It just wasn't a great flavor and I used vanilla bean paste which usually takes cake flavor to a new level.
I made the cake this weekend for our church birthdays. I made it exactly as the recipe stated as I wanted to see what it was like first before I started playing with it. I got lots of compliments on it. I was happy with it. I thought the texture was very good and it was moist. I liked the taste. This is definitely a keeper.
Oooh, I was just thinking today about posting a question regarding a scratch white cake recipe. Thanks so much! I can't wait to try it.
I can't wait to try this one - thanks for posting, OP, and for the comments and suggestions, everyone else!
Quick question. I would like to make this tonite but would like to make it strawberry. What would you guys substitute strawberry puree for: the milk or sour cream? In my yellow cake recipe I sub out the milk for strawberry puree but it doesn't have sour cream in it. Suggestions? TIA
How about subbing out 1/2 of each instead of just all milk or sour cream? Then you could adjust it from there next time.....let us know how it turns out that sounds yummy!
That's exactly what I was thinking about doing! Glad to know someone agrees. I must not be way out in left field.
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