Hello.
I've done a search and didn't come up with anything so I'll post here. I was wondering if anyone had a scratch WASC cake recipe they'd be willing to share with me. I am making a birthday cake for my kid sister this weekend and my mom has just told me that she'd like it to be an almond cake.
While I'm at it, what filling would you recommend to pair up with a WASC cake? She said she didn't want custard of any sort. I was thinking I'd make a guava mousse filling but that was before she said she wanted an almond cake. TIA!
June
I feel silly directing you to the recipe in the Recipe section. I am sure you have already looked there but I am attaching it anyway. I think any filling would be very good. It is a basic cake and the almond flavor is faint.
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
I use the doctored cake mix recipe that AlamoSweets posted - it's always so moist.
There's also an expanded flavors version:
http://tinyurl.com/2cu8s4
However, if you wish to make it entirely from scratch:
http://forum.cakecentral.com/cake-decorating-ftopict-132261-.html
HTH
I feel silly directing you to the recipe in the Recipe section. I am sure you have already looked there but I am attaching it anyway. I think any filling would be very good. It is a basic cake and the almond flavor is faint.
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
Thanks, I had seen that but it is not a scratch cake.
Jan, thanks for the links.
June
Almond Cake
1 c. butter
2 c. granulated sugar
1 tsp. vanilla extract
1.tsp almond extract
3 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
3/4c. milk
1/2 c. sour cream
6 egg whites (3/4 c.)
Cream butter until soft. Gradually beat in 1 1/2 cups sugar, until mixture is light and fluffy, at least 7 minutes total. Beat in vanilla extract. Resift flour with baking powder and salt. Add to creamed mixture alternately with milk and sour cream, beginning and ending with dry mixture. Beat egg whites to soft peaks. Beat in remaining 1/2 cup sugar gradually to make a meringue; fold into batter.
Spoon into 3 greased and floured 8-inch layer cake pans. Bake at 350 degrees about 25 minutes until cake tests done. Remove from oven, let stand in pan several minutes then turn out onto wire racks to cool.
I like to brush mine with a simple syrup with 2 T of Amaretto per cup, but that's optional.
Quote by @%username% on %date%
%body%