Hey Y'all, I have been making cakes for a little over a year and am making the transition from "semi-homemade" cakes to scratch cake. I found what I thought was the perfect white cake (white almond) but it is exactly that it is a slightly dense cake with very little flavor. It has some good points it's light and takes to just about any flavoring and filling but alone it sucks! I have a lot of requests for white cake with butter cream filling and this cake is just not cutting it. I am putting the recipe below if anyone can give me some hints that would give this cake a soft light
crumb and a better flavor I would be more than happy to take any direction y'all can give me! Or if you have a stand out recipe that would be great!
I live in South Louisiana so we are below sea level and have very high humidity so please let me know if you think this may be part of the problem. Thank you all in advance!
3c cake flour
5 tsp baking powder
1 tsp salt
1.5 tsp vanilla (or .5 tsp vanilla and 1 tsp white almond)
1.5 c milk
1 c egg whites (8 eggs)
Blend shortening and sugar until mixed, add in flavoring, flour, salt, baking powder and milk. Mix on high 2 minutes.
Scrape down bowl, add in egg whites, whip 2 minutes.
Measure into pans bake at 350 degrees F until a toothpick comes out clean (cake is spongy but not wet to touch)
I have used this recipe and really liked it http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
At the bottom, she also gives you some information on how to use this recipe with different flavor such as coconut, peanut butter, pumpkin, strawberry etc.
Based on cake formula ratios- the shortening should be closer to 8 oz to match the 8 egg whites (8 whites equal approx. 8 oz). Also, I would increase the flavoring to a total of 1 Tbsp.
Thank y'all all for the help. I will try increasing the shortening and the flavoring.. maybe I can turn bland sand into a really good cake :)
This is the scratch version of the WASC. Never made it but have heard good things. http://cakecentral.com/a/a-better-white-scratch-cake
The recipe is a bit wonky, and in all the white cakes I have ever made/tasted, the good ones use either buttermilk or sour cream.
I would try either the one goreti or batterup posted before trying to fix a faulty one. No point in doing all that work and going to the expense of testing, when it isn't very good to start with and there are 2 tried and tested ones available.