French Vanilla Sour Cream Cake made by Roland in episode 8.

It calls for double acting baking powder in addition to reg baking powder. I can't find the double acting. What should I do? Here's the recipe:

Cake Ingredients:
2-1/2 cups sifted flour
1 tsp salt
1-1/2 cups sugar
1 Tbsp + 1 tsp double acting baking powder
1/4 cup butter, softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg. dry instant vanilla pudding mix
1 cup sour cream
1 tsp real vanilla


Thanks for your help.

Where do you live I would think that any major grocery store would carry double acting baking powder

double acting is the norm

The double acting is the normal baking powder. I made this recipe last week and used a box of the pumpkin spice pudding instead( only kind on hand) and it came out so good. I have had no luck with scratch cakes and this one came out great.

here's the rest of the recipe. He won in the cake tasting portion.

Instructions:
Preheat oven to 325 degrees F.

Brush pan with pan coat (equal parts shortening, vegetable oil, flour mixed together).

Combine by hand flour, salt, sugar, and baking powder in mixer bowl. Add remaining ingredients and mix with mixer on low speed. Increase speed to medium and mix for 2 minutes until well blended.

Pour batter into prepared pan and bake at 325 degrees F until center tests done (toothpick inserted in center comes out clean).
Buttercream Icing Ingredients:
1-1/4 pound powdered sugar
1/2 cup pasteurized egg whites, room temperature
2 Tbsp vanilla
2 pounds unsalted butter, room temperature
Instructions:
In mixer bowl, combine sugar, egg whites and vanilla.

Mix on low speed to combine then increase speed to high and mix for 10 minutes to build volume.

Reduce speed to medium, and slowly add soft butter and beat an additional 5 to 10 minutes until full volume is reached.
Raspberry Cream Filling:
Mix 1/3 seedless raspberry jam with 2/3 prepared Buttercream Icing.
Chocolate Cream Filling:
Mix equal parts melted dark chocolate and prepared Buttercream Icing.

Thanks a lot. I feel a little foolish here as I didn't realize that. How come you put so much in there?

Also, it calls for 2.5 cups sifted flour, so that means sift it first then measure, yes?

Jaimelt76 can you tell me a little bit about the cake? Was it light, dense, how much did it rise, etc. I'm looking for a great white recipe so since he won I thought I would try it.

Very much appreciated.

It came out light with a nice crumb. I did not sift as my sifter broke and I did not want to take 3 sick kids to the store. As far as the rising I would say it is close to a box cake mix. I've never had much luck with scratch so I am a box baker until I get the hang of scratch.

I wonder what the fillings were. It looked like the fillings were an inch thick. How do you do that and not have the cake layers slide or buldge?

the fillings were raspberry and chocolate buttercream. The recipes for them are included at the bottom of the recipe above.

Maybe he put a lot of filling to showcase the contrasting colors for the cake tasting and normally he wouldn't in other cakes.

Sounds yummy can't wait to try it. Thanks pattycakes

Jeff, I was curious as well with the term French Vanilla so I looked it up and this is what I found.

"The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former or current French dependencies noted for their exports may in fact be a part of the flavoring, though it may often be coincidental. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.[16] Syrup labeled as French vanilla may include hazelnut, custard, caramel or butterscotch flavors in addition to vanilla."

I found it at this site......http://www.answers.com/topic/vanilla

Thanks for the answer Jamie! That's good info to have on hand. I have been wondering about French Vanilla myself.

I'm making the cake tonight so I'll let you guys know how it turns out...

I baked this recipe today.. it is very good~! It yielded 30 cupcakes; baked in 18 minutes @ 325 degrees. Easy to make and very moist. Of course the test is not over till we see how long they stay fresh and moist.. tune in tomorrow for the next episode...

For those who tuned in .... day 2: just as fresh as day 1... It might even be better

For the buttercream recipe it calls for pasteurized egg whites at room temp..can anyone tell me what exactly is the difference from regualr egg whites...and what about any food safety issues?

I want to try this too...but the recipe doesn't say what size pan? Any ideas?
thanks!

Jaime...I have rounds...would I use 2 8" round pans...or just one...seems like a lot for just one..
Thanks!

made the recipe for Friday night and was very pleased with the result. I used an 8 x 2 and it rose completely to the top which I was looking for. It was very moist yet had a dense crumb. I didn't put as much pudding in as suggested, used a little more vanilla and it tasted great.

i made this cake with lemon curd and raspberry filling. the cake was really good. My sis thought is was better than the wasc
im going to try it again next weekend.