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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


  • 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)


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

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
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..

Thanks June Kowalczyk, In this link very nice information is. I will try it, :)

Glad I could help...

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