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Original message sent by FromScratchSF
Sorry, I though I posted the link...
From what I understand, this is no longer free? I couldn't find the link to buy it, though.
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Original message sent by LorienSkye
Like many of you, I pride myself on baking from scratch. And, like many of you, I have searched far and wide for a great white scratch recipe with no luck. I kept going back to WASC just because it is easy and good, but there are several problems I have with WASC (as other posters have mentioned as well):
- My cakes tend to sink in the middle
- The cakes are TOO moist and therefore not great for carving, etc.
Then, one happy day I came across an amazing recipe for WASC that is from scratch. I can't take credit for this gem, it was originally posted on CC by edencakes. Let me tell you though, cake buddies, this is THE recipe. I have been using it for a couple of weeks now with outstanding results. It's super moist with a very fine crumb, has a delicious flavor, bakes up like a dream, and is firm enough for stacking and carving. I have even used this base recipe and made slight modifications for lemon cake, peanut butter cake, coconut cake, and pumpkin spice cake all with excellent, consistent results every time! So here it is:
A Better White Scratch Cake:
The OP didn't state a bake temp, but I have been baking at 350 with great results. Also, when I am not looking for a pure white cake I just use 5 whole eggs instead of 10 egg whites, and have had no problems doing so.THANK YOU edencakes for this amazing recipe!
How long to bake? I've looked through a bunch of,pages, and can't find that! :) Nancy Never mind. I found it! (Slinks away)
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Original message sent by saberger
I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:
WEDDING WHITE Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
Instructions
1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.
Beat on high for 2 minutes, turn down mixer and add egg whites,
return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or
doubled (if your mixer can handle it).
Makes 2- 10" pans for approx 50 min
-----------------------------------------------------
YELLOW Scratch WASC
5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs
----------------------------------------------
Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
-----------------------
Peanut Butter Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
----------------------------
Pumpkin Spice Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting
Hi, How does this scratch yellow cake come out without the almond or vanilla? I'm looking for a good yellow scratch recipe. Thank you! Nancy
AWhat is the difference between a regular cake and a sour cream one? Is it just a taste preference or a moist thing? I've had a sour cream pound cake before and it didn't really taste any different than a normal pound cake. So why all the hype about sour cream ones if there are lots of ways to make a moist cake? I'm sorry if my wording sounds antagonistic, I don't mean to be, I'm just super curious about it.
For anyone looking for Beyond Buttercream's White Cake Recipe you can find it here:-
Unfortunately once something is posted on the internet, it's not so easy to take it back.
Made the Yellow Cake version of this tonight. When i filled the first pan, i decided the batter was too thick with just 1 C whole milk and added another 1/3 cup. I think that was my mistake. The batter was more box mix like, but when that cake (and the cupcakes) were cooling they sunk in the middle. The thicker pan didnt sink as much. Might try again exactly as written and go from there.
AI just made this yesterday, and I was freaking out because the batter was so thick before I put in the eggs, it was straining my Kitchen Aide! Even after the eggs, it was like cookie dough aNd barely filled the bottom of the 10 inch pan. I thought I screwed something up big time! But when done, the cakes had baked way up high, and are delicious! But. I was really tempted to add extra liquid like you did! Nancy
AWondering how to make this a lemon cake? My friend wants a lemon cake for her birthday, and I was thinking of using this, as it is such a great recipe! Thanks, Nancy
AWhere would I get lemon oil since I don't have any at my local supermarket? Thanks! Nancy
AHi, im newbie here..anyone know recipe for chocolate wasc??i have dark chocolate mix with betty crocker...i want to try wasc with that mix but the problem i dont know the recipe..im planning to make wedding cake to my friend ..plss help me..thanks :)
Ahttp://cakecentral.com/a/amazing-chocolate-wasc-cake. Is this what you are looking for?
Thanks for posting baking temp!!!! LOL! i was worried i wouldn't find it!!!
Oh when it says shortening do you mean crisco or vegatable oil?
here's the original recipe for WHITE CAKE (from the first post in this thread)
AAnyone have the chocolate recipe version of this cake?
Quote:
i
From what I understand, this is no longer free? I couldn't find the link to buy it, though.
I had a question and even messaged FromScratchSF on Etsy interested in supporting her and buying her eBook, but received no response. The post was saved by archive.org numerous times, so you can pull up the entire post including the recipe, comments and modifications here.
I know this is an old post, but.... I'm glad I read this thread and will be adding in the baking soda like Lenette suggested. As for why she reduced the milk by 1-1/2 cups, I'm a bit unsure about that. The conversion on my Crisco shorting says:
1 cup of Crisco + 2 Tablespoons of water = 1 cup of butter/margarine.
If that is right, then she should've reduced the liquid by 0.67 cups, unless there was too much liquid to begin with.
Also when substituting whole eggs instead of egg whites, was it 5 because of the weight? I thought it was 4 whole egg substitute for 10 oz of egg whites? Either way, I'll give it a go again since I can't remember how it turned out exactly the first time and I have a check mark on the corner of the paper.
I just realized all those changes are part of the "Yellow" variation, duh. I still don't get why there is such a big difference in milk quantity though. 2.5 cups for the white versus 1 cup for the yellow version. Why not the same amount for both?
I just posted a picture and wanted to know why sometimes my batter is runny and chunky. It seems to never be the same, but sometimes it is normal. When it’s like this it doesn’t come out as well. I use the original recipe but do 5 eggs every time.
I just posted a picture and wanted to know why sometimes my batter is runny and chunky. It seems to never be the same, but sometimes it is normal. When it’s like this it doesn’t come out as well. I use the original recipe but do 5 eggs every time.
This is just a guess, Jackie, but could the chunks be butter which was a little too cold?
It’s shortening... i have never used butter yet in this recipe.
Could it be the shortening? Maybe not mixed enough to be completely smooth? That is the only thing I can think of.
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