HELP!!

I am searching for a light and fluffy white/vanilla cake recipe. I swear I've tried close to 20 that I've gotten from various websites online such as allrecipes.com, cooks.com, etc. NONE of them have come out to my satisfaction. They've all been either too dense, too dry, no flavor, etc. I am looking for a good tasting cake that is very light and fluffy without being so dry you have to drink a gallon of milk with each bite. If anyone has a good recipe and is willing to share, please let me know. I'm getting desperate here...lol

HAPPY CAKING!!!!

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Permalink Reply by Marketta Roche" on March 18, 2013 at 3:21pm

Cool. Your welcome. Good luck with everything.

Kelly Chandley said:

Thank you Marketta. I'm going to try a couple of these and see how they turn out. I'll be sure to post on here when I've tried them.

Marketta Roche" said:

HERE IS THE RECIPE I USE:

3 CUPS ALL PURPOSE FLOUR 1 TBLSP BAKING POWDER 1/2 TSP SALT 2 STICKS OF BUTTER 2 1/2 CUPS SUGAR 1 TBLSP VANILLA 1/2 TSP ALMOND EXTRACT (OPTIONAL) 7 EGG WHITES 1 CUP OF MILK, 1 PKG WHITE CHOCOLATE PUDDING ( THIS ALSO ADDS MOISTURE TO THE CAKE )

CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, SIFT ALL DRY INGREDIENTS TOGETHER THEN, ALTERNATLY, ADD DRY AND WET INGREDIENTS, ENDING WITH THE DRY IN THREE BATCHES. PLACE A DAMP CLOTH OVER BATTER IN A CLEAN SEPARATE BOWL, BEAT THE 7 EGG WHITES INTO A SOFT PEAK MERINGUE, THEN FOLD INTO CAKE BATTER. THIS WILL FILL TWO 8" ROUND CAKE PANS. HOPE THIS HELPS. THIS IS WHAT I USE AND HAVE NEVER HAD A COMPLAINT !!!!

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Permalink Reply by Goreti on March 18, 2013 at 7:50pm

I've made this one in the past and everyone liked it .http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-wit...

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Permalink Reply by suziq auzzi on March 20, 2013 at 9:43pm

If you are searching for a recipe that will produce a light and fluffy white/vanilla cake like a boxed cake, it will not happen as they use gelling agents, texturisers, emulsifiers, softeners, strengtheners and structuring agents to produce their cakes.

Original Betty Crocker White Cake
Sift together
2¼ cups sifted cake flour
1½ cups sugar
4 tsp. baking powder
1 tsp. salt
Add
½ cup vegetable shortening [not butter]
1 tsp. flavouring
2/3 cup milk
Beat 2 minutes.
Add
1/3 cup milk
4 large unbeaten egg whites
Beat 2 minutes.
Pan Size: 2 round layers, 8-in, diameter, 1½-in. deep
Temperature 350oF (moderate oven).
Time: 30 minutes.

Original Crisco White Cake
Sift together
2 3/4 cups sifted cake flour
1 2/3 cups sugar
4 1/2 tsp. baking powder
Add
2/3 cup crisco shortening [not butter]
1 tsp. flavouring
1 cup milk
Beat 2 minutes.
Add
1/3 cup milk
5 large unbeaten egg whites
Beat 2 minutes.
Pan Size: 2 round layers, 9-in, diameter, 1½-in. deep
Temperature 350oF (moderate oven).
Time: 35 minutes.

Original Swans Down Vanilla cake
Sift together
2¼ cups sifted cake flour
1 3/4 cups sugar
2 tsp. baking powder
1 1/2 tsp. salt
Add
1 cup vegetable shortening [not butter]
1 1/2 tsp. vanilla flavouring
3/4 cup milk
Beat 2 minutes.
Add
3 eggs
1 egg yolk
Beat 2 minutes.
Pan Size: 9-in, diameter tube
Temperature 375oF (moderate oven).
Time: 60 minutes.

Note 1: 1 cup butter weighs heavier than shortening, but is only 80% fat. Use shortening.

Note 2: Ethylene glycol or Ethane-1,2-diol is used in anti-freeze.

Propylene glycol or propane-1,2-diol is colloquially called glycerine and is used in many food products. It is a humectant, solvent, and preservative in food. It is widely used a solvent in drugs and medications.

Some manufacturers have substituted propylene glycol in place of ethylene glycol in their antifreeze products due to cases of children and dogs drinking anti-freeze....

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Permalink Reply by Maria Gemini on March 20, 2013 at 9:55pm

Thank you June for letting me know. I don't need the cake stabilizer because the recipe I use is fine. It rises well. One time I baked the chocolate cake and it overflowed from the pan, maybe I put too much batter in the pan....ha ha ha!!!

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Permalink Reply by June Kowalczyk on March 20, 2013 at 10:12pm

That has happened to me to Maria... too much batter... big mess. Haven't done that in years & years. But I have a few baking years on you!!!

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Permalink Reply by Maria Gemini on March 21, 2013 at 12:10am

That 12 years were not everyday baking, I do it when I have time and when somebody asked me. Through those years I learn thru reading and watching tv and videos. I didn't pay for any classes. And thru the help of my friends here like you, I'm still learning and I'm making a lot of progress. So thankful that I found this website!!! Take care.

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Permalink Reply by Mizztry on March 21, 2013 at 2:43pm

Hi Maria,

I would also like to get the receipe so I can try it too! I have sent a friend request first as I couldn't send you a direct message!! :) THanks so much!

Maria Gemini said:

HI Kelly! Kindly give me your email ad and I'm going to send you my best butter vanilla recipe that was given by the famous Chef here. It really tastes good and not dry. Cake stabilizer will help to make your cake lighter and spongy. Mix about a teaspoon with your cake recipe and see the difference. I am also new using the tablet and I find it hard to copy and paste here. it took me sometime to compose this reply.

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Permalink Reply by Maria Gemini on March 21, 2013 at 8:30pm

Hi Mizztry! I already accepted your friend request. Kindly give me your email ad then I will send the recipe to you. It can't be copied and pasted because it is written on the paper and I need to retype it so that i can send it to you.

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Permalink Reply by jeri c on April 3, 2013 at 2:45am

I have several recipes on my blog on here you might check them out to see if they will work for you. I have been at this for 35 years and have adapted my recipes over time. They all start with a box mix and add ingredients to them. Get great reviews on them!

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Permalink Reply by Mizztry on April 3, 2013 at 7:45am

Thanks Jeri :)

I have a question....when someone asks you..."Do you bake your cakes from scratch?" how do you respond to that using a box mix? I would say yes and consider a box mix one of the ingredients!!

Your thoughts?

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Permalink Reply by June Kowalczyk on April 3, 2013 at 9:38am

Yes Mizztry

I say.... yes.... I bake from scratch. Usually, I actually do... about 90% of the time. The rest, I use a mix & "doctor" it. But as you say, it is your "base". You may add more flour & other ingredients, etc. so I would consider that sort of from "scratch". :o)

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Permalink Reply by jeri c on April 4, 2013 at 2:41am

I rarely ever have anyone ask if my cakes are scratch. They taste my samples and the comment I got from a bride today that I am doing her cake in June was: "You don't make a bad cake! I loved all of your flavors"

She is so excited about choosing 4 different flavors for her cake! I think if they taste good enough most people do not care. If someone does ask, I say the same as June and say I start with a mix and add ingredients to make it my own! I have been at this for 35 years so over the years I have made my share of bloopers... I now have my recipes and stick with them! If they insist on scratch... I have my carrot cake that is all scratch... if that does not suffice I tell them there are other bakers that do. I am not in this for a business... mostly just make my cakes for family and friends and they all know and trust me.

HELP!!

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