Better White Scratch Cake - Dubbed as the scratch version of WASC

Copied from Cake Central via edencakes

This recipe has been slowly modified by me until I reached something I was quite happy with. Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I’ve added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter – you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes.

A Better White Scratch Cake

Ingredients

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

Preheat oven. Prepare your pans as you normally would.
Sift dry ingredients together into mixer bowl.
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.
Pour into pans and bake.
This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).

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Replies to This Discussion

Permalink Reply by Navjot Singh on September 2, 2014 at 11:59pm

Can i make it without eggs ?? and if i can what else i should use for making this egg less ?

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Permalink Reply by June Kowalczyk on September 3, 2014 at 7:58am

Navjot this is a website that deals with egg allergies, but good info for vegan baking. Eggs are used to bind a recipe or add lift/leavening. This site explains where to use egg substitutes in different recipes.
How to substitute egg in recipes
www.kidswithfoodallergies.org/resourcespre.php?id=104
Cooking and Baking Without Egg Ingredients ... There are some ingredients for which you can easily and successfully use non-allergenic substitutes
In a white cake, I've used vinegar and baking soda for leavening.
Hope this helps..