Hi all,
I'm looking for a light weight moist spongey cake recipe. I have a recipe i've been using for years and I love it but it is so heavy. It works great as i am usually covering my cakes in fondant. But i will be making a cake covered in buttercream and wanted to try something a little lighter maybe a sponge cake or something. OR if i could figure out and fix whatever i am doing that is causing it to be so heavy.
Thank you in advance!
I recently tried making a chiffon cake, it was light an airy. I usually just do regular yellow cakes, not the pound-type cakes as those are heavy to me. I've never made a sponge, but that's next on my list to try. Also, butter-type cakes can be a bit dense, especially if you put them in the refrigerator. The chiffon I made was from the King Arthur's website (http://www.kingarthurflour.com/recipes/chiffon-cake-recipe). Try it and see! :)
Ice water white cake.
chiffons are great, but depending on how many yolks your recipe uses, & how dark those yolks are, they can vary in white-ness to yellow.
taking your current recipe and whipping some/all the eggwhites and folding them in will lighten it a bit.
overbaking any of these three suggestions will result in a not-moist cake.
http://www.cooks.com/recipe/tx2qu9co/ice-water-white-cake.html
like this ^^^ rf?
i've never heard of it before and i've been hankering for some white cake -- probably make some cupcakes...soon
edited (because we can :) to say -- ice water anything right now is most appealing
http://forums.finecooking.com/cookstalk/tried-true-recipe-archive/ice-water-white-cakesubmitted-c
This one is accurate to my cookbook.
Read more at http://www.cakecentral.com/forum/t/823894/light-weight-white-cake-recipe#l44Buev67ygpYSfW.99
i try to make a recipe as written at least once -- the only change i made was i didn't have superfine sugar so i whirred it in my ninja -- so pretty close -- and the cupcakes are great -- beautiful rise they are nice & light --
thank you, rf
<3
and another detail -- i did use margarine fleischman's unsalted*
and when i defrosted a frozen one versus one kept at room temp -- the texture of the frozen one was different -- not bad but not as soft -- no one would notice though --
*because of high triglycerides for the first time (i will be damned if i have to take one more freakin' pill -- exercise and diet will work or else -- cupcakes for breakfast is a good thing right? heheheheh)
I've never heard if ice water white cake. Another one I will definitely be trying. I'll write back here to let you know how they come out! Thank you!!! ;)
Did any of you try the ice water cake? I want to try it since I also would like to find a lighter option...just wondering how ice water makes a difference ....
Hi Baking Buddies ~ I just made the Ice Water White Cake this past weekend. Super OMG!!!! It was delicious and very light. I was extremely happy with this recipe and one that I will definitely be using again. I don't know the difference that the ice water makes but this cake is the BOMB... I added Princess Bouquet extract and made a fresh blueberry filling and Indydebi's crusting buttercream. Total success on this cake. This was the first time I used Indydebi's buttercream and it worked extremely well with the Viva paper towel method. Smooth as silk!
Have a God Awesome Week everyone!
Have a look at the Joy of Baking's White Butter Cake recipe:
Good luck!
Questions about the egg whites in the ice cold recipe. Can I use the egg whites that come in a box? Measure out 1/2 cup?
Sorry for the late reply, Cake-o-holic, I just saw this post. I cannot answer about the egg whites in a box. I'm sorry but i just don't know.
Chiffon can too successfully be baked in layer pans & filled and stacked. I do it. I'm starting to actually prefer them over butter cakes.......
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