MoreCakePlz - Serious_Cake's directions are in the youtube video with the recipe. Just type in "Yellow cake recipe" and hers is the first video to pop up. The recipe is pretty easy, it doesn't require whipping egg whites, just sifting. I have whipped the whites and folded them in seperately before, and it makes very, very little difference with this cake. If I am adding a lot of heavy ingredients (like fruit purees) I add an extra 1/2 tsp. baking soda and it comes out just perfect. Your pictures look about right, you couldn't have overbaked it too much.

Thanks for the info, sayhellojana. I looked at the video and did everything the same expect whipping the egg whites. And now Iâm thinking I UNDER cooked the cake (thatâs a first). I baked at 350 for 35 minutes and not the 40-50 minutes that the video suggests.

Regardless, it was moist and tasty. Thanks for the recipe.

[quote="moreCakePlz"]

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Originally Posted by cakesweetiecake

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Originally Posted by artscallion

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Originally Posted by sayhellojana

Sylvia Weinstock's, on the other hand, reminded me of why I am exclusively a scratch baker. You just cannot get that kind of refined, delectable, quality result out of a box. I don't care what anyone says. superb!

So, what rating what you give this cake?

All of these great reviews!! I have to try Sylvia's cake out!! I cant wait until I have some free time!!


Maryjsgirl, that looks delicious.

Wait.... I'm not seeing Maryjsgirl's picture! Is it just me

CasualKitchen, can I also get a copy of you comparison spreadsheet? I'm addicted to charts and comparisons too. A few months ago I was into Red Velvet cakes and I made a spreadsheet with about 10 different recipes so I could see how they differed. I'm one exciting mama.

Here is the direct link to the photo.

http://i61.photobucket.com/albums/h47/maryjsgirl/randomsss018.jpg

Wow.........thank you all so much for doing this. I've really enjoyed reading the reviews on some of the recipes I've been wanting to try.

I'm a Sylvia Weinstock Classic Yellow cake fan, and since I've had such success with it I've been hesitant to try something else.

One question I do have about the SW Classic Yellow cake is...........Which recipe did you all use?

I have her new book Sensational Cakes and in the back of the book are some of her recipes.

She has changed the Classic Yellow cake recipe slightly...........the new recipe calls for 1/2 tsp ginger and 1 cup of milk. Everything else is the same.

I've tried it once with the ginger and milk and it comes out extremely moist, a lot more moist then without it as you would imagine. I couldn't really detect any "ginger" taste at all, but it is only 1/2 tsp.

Have any of you tried the *NEW* Sylvia Weinstock Classic Yellow Cake recipe yet?

In fact I'm making one this afternoon.

Hello All....the SW recipe I submitted came from the internet at About.com. I googled the recipe and thats what came up.

I haven't tried the new recipe yet but it sounds yummy

Hmmmm...I wonder Maybe it was a misprint. I'll have to get the book because I want to make the correct recipe, even though the one I got off the internet was DELISH

dkelly, could you please tell me at what point she adds the milk and ginger? I can't wait to try it! Thanks!

I will only have a budget for one, so I'm gonna go with the modified version of cakeman raven's red velvet. Will bake it tomorrow probably.

I have the Sensational Cakes book...

the recipe calls for the addition of ginger to be sifted along with the flour, baking powder and salt...

the milk is to be added after the egg yolks have been blended...along with the vanilla...

if anyone needs more detailed instructions, please let me know and I'll post the entire recipe...

ericaplh,

If it is no trouble, I would love to see the entire recipe.

Thanks,

Melanie

ericaplh...........Thanks for answering for me, I just logged on so I hadn't seen that question til now.

I made it with these 2 added ingredients again this week and let me just say this cake melts in your mouth...............any mix baker who says scratch cakes are dense and dry needs to try this recipe.


I can't bring myself to NOT use it! It's the best......really.

Sylvia Weinstock's Classic Yellow Cake:

http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/yellow.cake.html

Thanks ericaplh! Quick question for anyone who has tried this cake, have you tried adding the eggs all in one step before? If so were the results similar?

Thanks for posting that, ericaplh!

I can't wait to try it. A whole extra cup of milk must make this a very different cake from the original. Has anyone tried both to compare? I'll be sure to post the results of my own comparison.

dkelly,

Thanks for the response!!

Thanks for posting the new recipe, Epicaplh. I'll have to try it. I guess I better invest in her book .

Also, thanks DKelly for the comparison between the "original" and the "new" recipe. I'm sure that there was a noticeable difference between the two because of the milk. I'm really looking foward to trying it .

I think the milk will make the cake less denser than the recipe that just calls for sour cream.
with all the cakes tested which one would you recommend for carving??

Thanks, dkelly!

You're welcome mlwideman and artscallion! Let us know what you guys think when you try it.

Deb

It's in the oven now...hehe. I was making a gingerbread cake for an order and the recipe didn't give me big enough layers. Unfortunately I was out of molasses and couldn't make another. So I thought I'd make Sylvia's recipe, but with the various gingerbread spices (cinnamon, clove, nutmeg, ginger) added to give me a subtler, lighter version that I could alternate layers with the traditional version.

I ended up rethinking this and just adding 3 Tbsp ginger to the Sylvia recipe to give me much lighter, bigger contrasting layers, which will still compliment each other. I also didn't have sour cream, so I substituted buttermilk. But I do that often without any negative results.

This will all be filled and frosted with a brown sugar butter cream that has gingersnap crumbs and ginger preserves mixed in, then covered with an adaptation to white chocolate MFF that also includes the gingerbread spices. If you thought fondant had taste problems, you haven't tasted this. (yeah, this customer reeaally likes ginger)

Can the Sylvia Weinstock Classic Yellow cake be halved or doubled without any problems? Thanks!

Thanks for the link, CasualKitchen. I think I'm gonna get the book, also.

I apologize if the recipe that I submitted from About.com is not a SW original. I was under the impression it was but I guess I was wrong.