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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

  1. Preheat oven. 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).

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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.

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.

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.

Sorry just realized you're not the original post. Thanks so much for the help.

Well Maggie's Sweet

Usual rule of thumb for me is 325 degrees.  I always bake my cakes at this temperature. :o)

Thanks June,

I'll try this today and let you know how it works ;)

Okey Dokey!!!!

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)

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.

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..

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 ...

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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