I do not like the consistency of a white cake made with egg whites along, so I use the whole egg, but that causes yellowing of the batter. I've tried adding some violet to the batter, and it helps somewhat. But, the cake definitely isn't a snow white cake either.

Any ideas how to get that snow white cake with the whole-egg consistency?

I also use milk instead of water and a box of pudding.

TIA - S.

I don't know ... seems to me if you add "color" to white then it's going to look like it has "color" in it.

Did you use the white almond sour cream cake recipe? I am surprised if you did, because I love it!

What kind of pudding did you use? Vanilla pudding will give your cake a yellow tint also. Try using white chocolate pudding for less of a yellow color.

darkchocolate

You could also try experimenting with the amount of yolk you use. I don't think that you will be able to get "snow white" using yolks but maybe if you decrease the yolks slightly and keep using the violet it will help get you closer.

My yellow cake recipe comes out fairly pale, I call it a yellow cake because it's not pure white. I use shortening instead of butter and the whole egg.

It's not the best picture but it gives you an idea (I had added some banana flavoring and it made it more yellow):
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=572303

Thanks everyone -- I'll try the white chocolate pudding next time. Haven't seen it, but then haven't looked. I've tried the WASC, but I think the whole eggs will still cause the same problem. Maybe I'll play around with the yolks -- half and half.

Great ideas from great people! Thank you!

S.