Can you use the "ready egg whites" in the cartons? Same results?
I just made this cake for a 3D Chicken I'm making. I did not have cake flour or buttermilk, so I found substitutions for them and followed the recipes. I also did NOT use almond extract, but instead used Vanilla. I'll post later and let you know how it turned out. :)
Oh My Cakenesss!!!!! This turned outFABULOUS!!! Here's the substitutions I used: Buttermilk: 1 tblsp distilled vinegar in a 1 cup measuring cup. Fill to 1 cup with milk (I used 2%). Cake Flour: 3 cups All purpose flour MINUS 6 tablespoons. Then ADD 6 tblsp cornstarch. This came out light, but firm - very moist and absolutely delicious. Thank you for this recipe. I'll be adding this to my list of flavors!!! :)
This was the first scratch cake that I can say I LOVE!!!!!! Thanks for sharing!
Thanks for the great recipe, I used this to make a lemon cake, I substituted vanilla for the almond, added the fresh juice from 1/2 of a lemon and 2 tablespoons of freshly grated lemon rind, I filled the cake with lemon curd and made up my own version of Lemoncelo buttercream. It was a hit, I delivered the cake to my friends at a local restuarant and we shared with the other patrons and everybody loved it!
ok so i dont have lemon.... i MIGHT have lemon juice in a bottle, but doubtful... ((we dont like lemon over here lol) will this still work without the use of the lemon juice? anything is hould substitute? or do i just wait to get lemon juice and then make it?
ok, so i made it and substituted vanilla for the lemon, and it turned out pretty good. a little too dense for my liking, but the flavor was yummy!
If I were to use this for cupcakes, how much does the batter rise?
I'm making a wedding cake next week and have been looking everywhere for a good white cake recipe that will stand up to fondant and being stacked 4 tiers high...is this cake dense enough?
This is a wonderful white recipe. Have made it several times now and it stands up to stacking great.
Any idea how many cups this recipe makes.....
thank you thank you
I NEED a white cake that is light and fluff but not dry. Like a store bought cake only one that has tast.
omg - this is a truly wonderful cake! Made it for grins and paired up a Chocolate Buttercream and I think this was the best cake I've had in years (which is saying a lot of this cake nut!)
would this cake be good still if i take out the lemon flavoring and put some buttered vanilla flavoring instead?????
also is this a good recipe that i can change to make a chocolate, strawberry, orange or cinnamon cake? if so what should i take out to make the change.
I'm new to this site and enjoyed looking through all the recipies. I tried this recipe tonight. It's a pretty good white cake. I have two questions though. 1) I only got 2 8 inch cakes out of it instead of 3 that it calls for; why do think that is? I used 2x8 pans and beat the egg whites until stiff but not dry. And 2) Could I substitute the buttermilk for sour cream? Thanks!
I have a couple of questions that hopefully someone will answer.
1, Can the lemon have a substitute if I'm looking to make a neutral flavored white cake?
2, does anyone place a tray of water in the oven with their cakes?
I'd like to bump this in hopes that someone has any advice to my previous questions.
Does this cake taste lemony?