Hi Guys,
I have been having a few problems with my recipe for a yellow cake. (scratch) I decided to try a recipe out of the Cake Bible. So far so good. It looks like it baked up really well. I won't get to taste it though. But I will get feed back on it I am sure. I will post it when I get it. The recipe I tried was the all occasion downey yellow butter cake.
i normally shy away from recipes that dont cream the butter and sugar..but this one was so qick to put together.
To anyone who I have given my yellow cake recipe to...if you are having problems let me know and maybe yuo can try the cake bible.
Kathy
i like sylvia weinstocks yellow cake recipe.. I was using toba garretts from all recipes but sylvia's has a more tender crumb.. I also have used (and liked the butter cake recipe from the cake bible although I did make some changes ( would need to look up what I changed, of course it is a butter cke and that is a whole nother animal!)
I personally find the yellow cake from the Cake Bible to be dry.
Here's a link to a thread from someone who taste tested yellow cake recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-253471.html
HTH!
thank you for this link.,.. that was good information.. the only thing though, IMO is that a butter cake shouldn't be put up against a yellow cake, a butter cake has more pound like qualities whereas a "yellow cake" shouldnt.. I offer both to people.
I use the cake bible recipe on my cakes. she give a recipe for simple syrop, that you can ad flavor to, such as amaretto, or coffe liquor. You'll find is good moisture if you add the syrope.
thank you ironbaker.. that is my 30 pound lighter pic LOL (as i sit here with a piece of choc cake with white BC icing OMG it soooo good!
here is the recipe: (sometimes I don't separate the eggs)
Ingredients:
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Method:
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick the tester should come out dry and clean
I use the Slyvia Weinstock recipe as well, but with a modification I don't seperate the eggs (this was not my idea passed on to me on another board) and it makes a lovely moist cake. I do use more vanilla than in the recipe and have modified succesfully for diffrent flavours.
thank you ironbaker.. that is my 30 pound lighter pic LOL (as i sit here with a piece of choc cake with white BC icing OMG it soooo good!
here is the recipe: (sometimes I don't separate the eggs)
Ingredients:
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Method:
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick the tester should come out dry and clean
So, is this a yellow cake or a pound cake? Would you use the pound cake and yellow cake the same? I too am wanting to change my yellow cake recipe... it's just so, well, blah, though no one thinks so but me! LOL
melissa
this is a yellow cake.. I wouldn not consider it the same as a pound cake.. it is lighter than a pound cake
Thanks! I'll have to try this out out - sour cream - has to be good! LOL
Melissa
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