I found this recipe while in search for a moist White/ Vanilla Cake. I tried it and it is awesome….Moist and tasty
Ingredients
2 3/4 cup
cake flour
1 1/4 cups
granulated sugar
3/4 teaspoon
baking powder
1/2 teaspoon
salt
3/4 – 1 cup
canola oil
6 tablespoons
sour cream
4 large
egg yolks
2 teaspoons
grated orange peel
1/2 cup plus 1 tablespoon
whole milk
1 1/2 teaspoons
vanilla extract
6 large
egg whiltes
pinch
salt
2/3 cups
granulated sugar
Directions
Preheat oven to 350 F, butter 3 8 inch pan. Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside.
Whisk the oil 4 egg yolks in large bowl until well blended. Whisk in the sour cream, then milk, orange peel and vanilla. Whisk in the dry ingredients in 3 additions. In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms. Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I’ve done this cake many times and on my second try i forgot about the over beating and it wasnt as fluffy as its suppose to be.)
Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out clean…I wont provide timing because it always varies depending on oven
I hope you like this recipe as much as i do. You can fill and use extract of choice….:)
This sounds yummy going to try it.
looks good :) tell me do ice it if you do which type of icing and is there any substitute for Canola oil!
How sturdy is it for decorating with fondant?
Is it possible to bake this cake as it is in the microwave ? Im looking for a fast way to produce a number of cakes but still retain the richness and quality?
Please tell me if this cake stacks well
This is the best scratch white cake recipe I have made! This recipe is fabulous - the crumb texture of the cake is soft and moist - this is a definite keeper! Thank you so much for the recipe!!
I want to add to above comment, I made this without the orange zest and the flavor was still wonderful - hint of vanilla and soooo good!
thank you for sharing this recipe, i made this cake and it very tasty and soft i also use yougert as substitute for sour cream . thank you ^_^
Can this be carved and stack? Will it hold the weight of fondant? Please some one answer!
i am looking to make this cake to construct the cowboy hat cake, would this work well with it? Party is this Sat.
Does this come out white? or yellowish? I need WHITE for wedding cake layer.
would love to know if it stacks well and is able to handle fondant. anyone try this out yet?