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Yellow Cake

post #1 of 7
Thread Starter 

I'm looking for a really good yellow cake recipe.  What do most people use for a yellow cake...I would prefer from scratch recipes. The ones I've tried are either like corn bread or more like pound cake. 

 

Thanks in advance! 

post #2 of 7
 i love sylvia weinstock's yellow cake recipe--
 
it comes out almost white because i leave off a couple egg yolks but you can add them in too and it's still not truly a yellow color at all--a lot of bakeries use yellow food color
 
then i use a quarter cup more cake flour than it calls for (i typo-ed the recipe when i copied it once and it works great)
 
and i do not whip the egg whites separately--i just add them info the beautifully creamed sugar and butter
 
 
just an idea for you
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 7

I highly recommend Toba Garret's  Moist Yellow Cake.  I tried many and it is my favorite.  I make it exactly as written except that I also add in a little almond extract.  

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I'd rather be baking!
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post #4 of 7
Thread Starter 

Hi k8memphis,

 

I actually tried this recipe on Sunday and liked it although found the taste more like a pound cake taste. Also once I place it in the fridge it seems to stiffen up some...what have your experiences been with it when providing to customers?

post #5 of 7
Quote:
Originally Posted by Newcakebaker_2012 View Post

Hi k8memphis,

 

I actually tried this recipe on Sunday and liked it although found the taste more like a pound cake taste. Also once I place it in the fridge it seems to stiffen up some...what have your experiences been with it when providing to customers?

 

 

interesting question

 

i don't give it to customers! i use wasc for clients--wasc w/ self rising flour

 

you are exactly right the sw does tighten up in the fridge--it's the butter i think because if you microwave it it pops right back to its best--only thing is i can't microwave a 14" iced tier so that's why i use wasc

 

i use sw for home use only and never frige it--it stays lovely in room temp

 

but i use lots of fruit fullings so i have to fridge my cakes ;)

 

but mine is not pound cakey--it's a great cake--we love it

 

didja use cake flour?

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #6 of 7
Thread Starter 

Well that makes me feel better..I was thinking maybe I was doing something wrong! LoL

 

yeah I did use cake flour and I'm not so sure about it...I feel like it makes the cakes more dense vs fluffy!!

 

 

 

Im glad to hear your using a WASC with self rising flour...haven't tried this recipe but was turned off when I noticed one recipe used a box mix!!!

post #7 of 7

and to finish the thought here

 

the wasc cake does bounce back from the fridge imo perfectly so that's why i use it for tier cakes

 

very similar textures the way i make swyc and wasc--all except for the fridge thing

 

sylvia's is possibly fluffier though

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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