Wasc - Texture And Different Recipes?

Baking By Mom2ANC Updated 3 Sep 2008 , 5:21pm by jlewis888

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Mom2ANC Posted 3 Sep 2008 , 3:55pm
post #1 of 6

I made the WASC recipe that is in the recipe list last week. The customer wanted vanilla, so I used all vanilla and no almond.
The texture was almost angel food cake like. Everyone was asking if it was angel food.
When I made the cake another time, I don't remember it being like that at all. But maybe it was...is it supposed to be like that?

I am going to be making it again this week, and I want it to be moister and softer.

I also see there are two recipes here for WASC- one is the recipe list and another on the forum that says *Original* WASC. I can see the difference in the recipe ingredients, but how are the resulting cakes different?
I'd love to try the orginal because it has whole eggs, and I hate wasting egg yolk, but I am scared to try something new and the customer wants white, not yellow.


5 replies
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amy2197 Posted 3 Sep 2008 , 4:10pm
post #2 of 6

Giving you a bump. i love the wasc recipe with sour cream but no pudding. the yolks will definetly make it yellow

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Sandralee903 Posted 3 Sep 2008 , 4:27pm
post #3 of 6

I think it may depend on what type of cake mix you use. I use Duncan Hines for the white cake (the recipe w/sour cream/egg whites) It's a denser cake and very moist. When I used the Betty Crocker mix it turned out to be a lighter airy-er cake.

Agree with Amy2197...including the yolks will make the cake yellow.

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Mom2ANC Posted 3 Sep 2008 , 4:57pm
post #4 of 6

I used DH.
Maybe I mixed it too long?

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stephaniescakenj Posted 3 Sep 2008 , 5:14pm
post #5 of 6

I use duncan hines french vanilla or butter cake mix when I make WASC and I make the one with egg whites and sour cream and replace the almond for half the amount of rum flavoring. I'm afraid of the nut allergy. the butter recipe is a little heavier and both are very moist. French Vanilla comes out a little whiter in color and lighter in texture, butter is a bit heavier and more yellow. I get compliments on both though. I don't see how overmixing it would make it like angel food cake though, overmixing messes up the glutens I believe and makes it tougher in texture. Can you tell I have had no schooling in the art of baking : )

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jlewis888 Posted 3 Sep 2008 , 5:21pm
post #6 of 6

One time this happened to me, and I just chalked it up to the egg whites, for whatever reason, getting whipped too much. It hasn't happened since.

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