I need a plain cake recipe for my regular birthday cakes. It needs to be moist and light to past as a yellow chiffon cake. I use to use the pound cake but it was not moist enough nor light enough and customers would complain. I started using the yellow chiffon cake but I think it takes more time to do up than a creaming method cake as well as someone suggest it is a more expensive cake.
Tried using white layer and yellow layer although I was please with the result I tend not to have any use for the egg whites alone or egg yolks alone as I do not bake often enough presently to make use of them.
So I need a recipe using the whole eggs.
Thanks for you help CC's
There are dozens of threads about moist scratch cake recipes.
Try as search using scratch bakers and limit to the titles and the recipe request forum.
the give one a try. Not everyone gets the same result from the same recipe. It can take some experimenation to find the right one for you.
Don't forget, if it's an all-whites recipe and you don't want to use up the yolks (custard, anyone?) you can just buy Eggbeaters or even powdered egg whites (which stay in the cabinet and take 1-2 years to expire). Doug posted a great tip about freezing the eggbeaters: pour unused ew's into ice cube trays and freeze till later use.
Just a thought.
Sylvia Weinstock's Classic Yellow cake:
http://www.ochef.com/625.htm
Southern Heirloom cake:
http://www.cakecentral.com/cake_recipe-2374-Southern-Heirloom-Cake.html
Moist Scratch Cake Recipes:
http://forum.cakecentral.com/cake-decorating-ftopicp-3904583-.html
HTH
Will take your advice.Quote by @%username% on %date%
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