Pink Champagne WASC FTW

Posted by SRumzis on Oct 26, 2012 in White Cakes | 2 comments

Yes, I named this Pink Champagne WASC FTW (For The Win). I did this because I can. Some of the ingredients may seem a little weird, but that’s how I roll. Those purists out there may not like the way I do this, but it creates an intensely flavorful, floral, unique cake that my customers LOVE! If you like this recipe, show me some lovins on www.facebook.com/phoenixcakes . Thanks!

Ingredients

Amount	Ingredient
16.5 oz box	Duncan Hines White cake mix
1.75 oz (weigh it out)	Duncan Hines strawberry supreme cake mix
1/2 C	all purpose flour
1/2 C	cake flour
1 C	granulated sugar
2/3 tsp	salt
2 T	vegetable oil
4	egg whites
1 C	sour cream
1/2 tsp	vanilla extract
1 tsp	LorAnn champagne flavor
1/3 tsp	LoRann pear flavor
2/3 C	pink champagne
2/3 C	water
SMALL drop	light pink food coloring gel (I use Americolor blush)

Directions

1. Sift all dry ingredients into bowl, then whisk together.
2. Combine wet ingredients (room temperature).
3. Pour wet into dry, mix in mixer with paddle attachment on low until just smooth and totally incorporated.
4. Bake at 325 until done (however you wanna decide that! I’m not gonna start a debate here!), I prefer the toothpick method myself.
THE END!

WASC Scratch Cake

Posted by ChristaBaker on Aug 20, 2012 in White Cakes | 2 comments

After seeing how highly rated the White Almond Sour Cream cake was, I wanted to try it. But I was dissappointed to see that the recipes started with a box mix. Since I do all my baking from scratch, I thought I would come up with my own WASC cake from scratch. Here it is, I hope you like it. This recipe and others can be found on my baking blog, www.bakeoutsidethebox.blogspot.com

Ingredients

Amount	Ingredient
3 1/2 Cups	sifted cake flour
4 teaspoons	Baking Powder
1 teaspoon	salt
2 Cups	Granulated Sugar
1 Cup (2 sticks)	Unsalted Butter
1/2 Cup	Milk
1/2 Cup	Sour Cream
1 teaspoon	Almond extract (or 1 Tablespoon Vanilla)
7	egg whites

Directions

If you are worried about nut allergies or just don’t like almond flavor, this cake would also taste delicious as a vanilla sour cream cake:

Preheat oven to 350 degrees. Spray pans with cooking spray and line with parchment. This cake will do three 8″ round layers, or two 10″ round layers.

Have all ingredients at room temperature before starting:

Mix all of the DRY ingredients together in a large mixing bowl and stir well (if you have a KitchenAid mixer, go ahead and put it in that bowl and mix on low speed with the paddle to combine.) Add the softened butter and half of the milk to the dry ingredients and mix on low until combined. Turn mixer on medium and beat for about 60 seconds to aerate. Stir the rest of the milk into the sour cream and then add half of this to the batter. Mix on low until just combined (about 15 seconds). Add the last of the sour cream and mix on low again, until just combined. Scrape the bowl to make sure the bottom of the bowl got mixed in.

In a separate bowl, beat the egg whites with a wire whisk until they are stiff but still a bit moist. Gently fold the egg whites into the batter, just until they are incorporated (you will still see some thin streaks of white). Immediately fill pans and bake at 350 for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Simple Moist White Cake (Scratch WASC)

Posted by PreTeaGirls on May 30, 2012 in White Cakes | 18 comments

I have been searching for a moist white cake for a while now. I like the WASC but I wanted a scratch recipe. I have finally found it. I found the original recipe in the “Taste of Home” Community. Although I belive there was a typo in it. It only called for 1 gram of baking powder and 1 gram of baking soda. I increased these to 10g of each. It also only called for vanilla extract, but I really like the flavor of blending vanilla and almond extract. I hope you enjoy it.

Ingredients

Amount	Ingredient
225 g	Butter, softened near to melted
600 g	White sugar
7	Eggs
10 ml	Vanilla extract
10 ml	Almond extract
375 g	All-purpose flour
10 g	Baking powder
10 g	Baking Soda
230 g	Sour cream

Directions

1. The oven needs to be preheated to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.
2. Using a bowl, add butter and sugar and then smooth into a cream. Whisk in the eggs and add flavoring. In a separate bowl, blend the flour, baking soda and baking powder together. Add flour mixture to creamy mixture and mix until the flour is absorbed. And lastly add the sour cream. Mix further to remove lumps if any and pour the batter into the greased and floured pan(s).
3. Bake in the preheated oven for 45 to 60 minutes. Use a toothpick to determine when the cake is cooked. Push the toothpick into the middle of the cake and if it comes out clean then the cake is ready. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before overturning onto a wire rack.

Layered White Cake

Posted by miri35 on May 19, 2012 in White Cakes | 12 comments

I found this recipe while in search for a moist White/ Vanilla Cake. I tried it and it is awesome….Moist and tasty

Ingredients

2 3/4 cup	cake flour
1 1/4 cups	granulated sugar
3/4 teaspoon	baking powder
1/2 teaspoon	salt
3/4 – 1 cup	canola oil
6 tablespoons	sour cream
4 large	egg yolks
2 teaspoons	grated orange peel
1/2 cup plus 1 tablespoon	whole milk
1 1/2 teaspoons	vanilla extract
6 large	egg whiltes
pinch	salt
2/3 cups	granulated sugar

Directions

Preheat oven to 350 F, butter 3 8 inch pan. Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside.
Whisk the oil 4 egg yolks in large bowl until well blended. Whisk in the sour cream, then milk, orange peel and vanilla. Whisk in the dry ingredients in 3 additions. In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms. Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I’ve done this cake many times and on my second try i forgot about the over beating and it wasnt as fluffy as its suppose to be.)
Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out clean…I wont provide timing because it always varies depending on oven I hope you like this recipe as much as i do. You can fill and use extract of choice….:)

Vanilla Cake Recipe

Posted by ecsabm on May 13, 2012 in White Cakes | 13 comments

I’ve been looking for years for a Good/Great Vanilla Cake. I went to youtube and watch Crumb Boss and tried there Vanilla Cake Recipe. My family loves it and is the only recipe I use for my Vanilla Cakes or Cupcakes. I hope you enjoy it like we do.

Ingredients

Amount	Ingredient
4	Eggs
2	Cups Of Sugar
2 Tsp	Vanilla Extract
1 Cup	Milk
4 Tbsp	Unsalted Butter
2 Cups	All Purpose Flour
2 Tsp	Baking Powder
1/4 Tsp	Salt

Directions

325* / 350* Pre-Heat Oven Bake for 30-35 minutes or until toothpick comes out clean
**Milk and butter needs to be melted, recommend this to be made first so it can be added semi warm**
1. Mix in mixer the eggs with the vanilla extract for 5 / 7 minutes until have a volume.
2. Add sugar little by little and mix in med/high when added.
3. Sift all dry ingredients, All Purpose Flour, Baking Powder and salt.
4. Add the dry ingredients while mixing.
5. Milk and butter needs to be melt. Then add a little of the batter into the butter and milk mixture, then mix it with the batter little by little.
Pour into the cake pan and onto the oven at 325*/ 350* or until toothpick comes out clean.

Caramel WASC

Posted by SRumzis on Dec 9, 2011 in White Cakes | 6 comments

Caramel WASC

By SRumzis
Published: 12/09/2011
This is nice and moist, with a subtle caramel flavor. No caramel DH in my area. This recipe works for me!

Scratch WASC

Posted by Angfastic on Jun 13, 2011 in Uncategorized, White Cakes | 10 comments

This is a scratch recipe to which I added sour cream to create my WASC. I tried the recipe once before without sour cream and it was dry so this time I added sour cream and did the reverse cream method. The cake and first 12 cupcakes were a little dense but very tasty. The folks at the party loved it and my friend asked how it was different from my usual. I had a little batter left over so I made one cupcake after I pulled out the first batch. This one was lighter and fluffier. I think maybe because I took it out a little sooner than the first batch. If not maybe because the batter set for awhile.