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!!!!
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Well Kelly
I have a fluffy white cake recipe from 2 websites I haven't tried.
I also have the book, The Cake Bible by Rose Levy Beranbaum. She has a fluffy white cake I have made. It is actually called White Velvet Butter Cake. You can google it. I am on my new Samsung tablet, and as of yet, haven't figured out how to copy & paste!! Otherwise, I would have copied it here.
Hope this helps. :o)
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Permalink Reply by Maria Gemini on
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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 Marketta Roche" on
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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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Please check this website:
http://www.premascook.com/2011/05/basic-sponge-cake.html. This is how they use the cake emulsifier or stabilzer. If you need another recipe, I will email it to you. Here are some of my photos for the butter sponge cake.
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No offense Maria
But I wouldn't use an emulsifier. They are used in the baking industry to make the cakes "light, fluffy & airy".
It is mostly chemicals, such as: Monoglyceride, Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol (that's in anti-freeze), Tartrazine. I always say, if you can't pronounce it, or don't know what it is..... don't eat it!!!! :o(
I do not believe you can even purchase in USA or Canada because it is used for commercial use.
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Permalink Reply by Kelly Chandley on
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From what I understand from about 30min of research this morning, in the US we use cream of tartar instead of emulsifier/stabilizer, however, I have never used it in a cake mix so not sure how well it works.
June Kowalczyk said:No offense Maria
But I wouldn't use an emulsifier. They are used in the baking industry to make the cakes "light, fluffy & airy".
It is mostly chemicals, such as: Monoglyceride, Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol (that's in anti-freeze), Tartrazine. I always say, if you can't pronounce it, or don't know what it is..... don't eat it!!!! :o(
I do not believe you can even purchase in USA or Canada because it is used for commercial use.
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I looked up the White Velvet Butter Cake from The Cake Bible and all of the reviews I read (like 30 of them) all said it was a very heavy and greasy cake. I'm looking for something that will come out like a box mix. Right now I'm using Duncan Hines French Vanilla and it's perfect but I prefer to make all my cakes/cupcakes from scratch. I'd really like to find a recipe that comes out like the box mix. It's super light and fluffy but not dry at all. I've had several turn out with light and fluffy but they're dry and taste like corn bread which is strange to me since there is no corn meal in the batter...lol Maybe I'm being too picky, idk. I just can't believe making a white/vanilla cake from scratch should be this hard. I have no trouble with red velvet, carrot, chocolate, etc. It's just the white/vanilla that is driving me crazy.
June Kowalczyk said:Well Kelly
I have a fluffy white cake recipe from 2 websites I haven't tried.
I also have the book, The Cake Bible by Rose Levy Beranbaum. She has a fluffy white cake I have made. It is actually called White Velvet Butter Cake. You can google it. I am on my new Samsung tablet, and as of yet, haven't figured out how to copy & paste!! Otherwise, I would have copied it here.
Hope this helps. :o)
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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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You know Kelly
I was thinking last night after I posted the Cake Bible recipe, that I actually used that cake as more of a "pound cake". I remembered what I had made it for. Dah.... sorry. Glad you did your homework!! Cakes and how they taste are SOooo individual. I have member of my family and they ALL love those Costco type cakes.... get this BETTER..... than my homemade cakes. That is why they have never asked me to make them a cake. Personally, I think there gross, but that is my opinion. I grew up with a Mom that made everything from scratch. The mouth feel & crumb of a homemade cake is very different from a box or industrial baked type cake. Good luck with your "quest".... let us know how it goes. :o)
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Don't worry June I don't use the Cake stabilizer or emulsifier. I just read about it that it makes your cake spongy and I didn't know there are chemicals in it. I'm not sure if it is the same emulsifier you are referring to. The ingredients of the emulsifier that I mentioned are just eggyolks and coconut oil. I just read it written on the pack and the owner of the shop said it is safe to use because it has an approval of the Bureau of Food and Drug. I just thought it will help the cake rise better. So sorry that I said about it. The first picture above was the butter vanilla cake that I baked, there's no stabilizer used. The second one is the picture from the website that used the stabilizer.
June Kowalczyk said:DNo offense Maria
But I wouldn't use an emulsifier. They are used in the baking industry to make the cakes "light, fluffy & airy".
It is mostly chemicals, such as: Monoglyceride, Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol (that's in anti-freeze), Tartrazine. I always say, if you can't pronounce it, or don't know what it is..... don't eat it!!!! :o(
I do not believe you can even purchase in USA or Canada because it is used for commercial use.
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Ah
Never heard of a stabilizer with just egg yolks & coconut oil. But that certainly would be food safe. They do use that other chemical one in large commercial bakeries here in Canada. Not to worry, didn't think you were using it, just passing on information. I have a friend here who adds a couple of tblsp of meringue powder to so many cups of flour when she bakes her cakes because she says it helps the cake rise. I tried it and didn't notice any didderence.
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