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).
Replies to This Discussion
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Permalink Reply by Maggie's sweet creations on
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Please tell us the baking temperature you use and cooking time. Also do you have a substitute for the sour cream. Buttermilk and sour cream are hard to find in Italy and some european countries.
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Permalink Reply by June Kowalczyk on
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You can make butttermilk by adding 2 tsp of vinegar or lemon juice to one cup of milk. In place of sour cream, you can use mayonaise, or yogurt. This is what I do if I am in a pinch.
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Thanks for the tips. Please tell me what your baking temp and baking times are.
June Kowalczyk said:You can make butttermilk by adding 2 tsp of vinegar or lemon juice to one cup of milk. In place of sour cream, you can use mayonaise, or yogurt. This is what I do if I am in a pinch.
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Sorry just realized you're not the original post. Thanks so much for the help.
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Well Maggie's Sweet
Usual rule of thumb for me is 325 degrees. I always bake my cakes at this temperature. :o)
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Thanks June,
I'll try this today and let you know how it works ;)
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Okey Dokey!!!!
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Permalink Reply by Mizztry on
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June do you bake 325 convec or regular bake?
June Kowalczyk said:Well Maggie's Sweet
Usual rule of thumb for me is 325 degrees. I always bake my cakes at this temperature. :o)
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Hey Meera
When I bake 2 cakes on convection no problem. But when I cook just one, it cooks too fast. Funny thing, when we remodeled our kitchen, we bought a on the counter convection oven/toaster oven. It will take my 10 x 3/12" pan. We like to use it the summer instead of heating up the kitchen with my large stove. Anyway, it only bakes in convection, and when I do just one in their, no problem. I think it is the size of the cavity of my regular oven that is the problem.
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Permalink Reply by Patricia Soto on
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Well I have them in the oven. All I can say is that is is very liquidy. I had anough to do 2. 8 inch cake and 24 cupcakes.. I will let you know when they come out..
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Well they came out of the oven and have cooled.. I do not like them at all. They are very close to a angel food cake and eggie. Do see how this cake could hold any weight on it. So for me it is back to my search for a great tasting ...
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You know what Patricia, when I saw ALL those egg whites, I thought...Mmmmm, that won't make for a very dense cake. I have a kinda similar recipe, but I don't use 10 egg whites. I use 4-5 whole eggs, and not shortening, but oil. Also I can't say off the top of my head, but I know I don't use 16 oz of sour cream. I think for a batch this large I use 8 oz, that seems about right. Usually the more egg whites you use the fluffier, lighter your cake is.
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