White And Yellow Scratch Recipes
Baking By jdelectables Updated 1 Mar 2007 , 1:12pm by karensjustdessert
okay, I know this has been brought up MANY times before, but...I really am looking for a fail-proof white and yellow cake scratch recipes. I have tried soooooo many and they just lack in moistness and sometimes, even flavor. I have no problem getting a moist scratch chocolate cake but for the life of me, can not achieve a moist yellow or white cake.
Any help? Suggestions? Recipes? ETC????
Thanks so much,
Julie
I have this same problem! I wonder if a cake syrup would do the trick? If anyone has experiance in this please enlighten us. -Claire- 
I've heard of others using a simple syrup to brush over the baked cake layers. I don't want to fool with this. I'd like a recipe that doesn't require this; that is moist on it's own.
I used to use simple syrup all the time -- can't say that it really makes the cake the same kind of moist, but it does add flavor. I'm with you all -- I'd love a good scratch recipe that actually worked! I'm trying a strawberry one right now -- we'll see.
Sarah
Scratch cakes will always have a different mouth feel than scratch, which some perceive as less moist. personally I find box cake spongy and rubberry and a little gross.
Toba Garrett's yellow cake recipe is good.
http://www.epicurious.com/recipes/recipe_views/views/109358
And this is my version of white velvet cake, which is Rose Birnbaum's wedding cake of choice.
4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams
Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
The key to getting additional moisture from syrups is to torte the cakes and baste EVERY layer on both sides very lightly. On whitte cake I use vanilla-cointreau syrup, and on yellow I use one wh
with frangelico and white creme de cacao.
If you are in the habit of adding pudding mix to your cakes and like that texture but would like to avoid all the nasty fake colors and flavors, try this.
http://www.kingarthurflour.com/shop/detail.jsp?id=2808
It will give you the same texture as pudding, since it contains the same modified starch. Add about 1/4 in with the dry ingredients.
This isn't scratch...it's enhanced. but it's wonderful. Got it from this website.
White Sour Cream Almond Cake
2 DH white cake mixes
2 c. flour
2 c. sugar
1 1/2 t. salt
2 2/3 c. water
1/4 c. oil
2 t. vanilla
2 c. sour cream
8 lg. egg whites
Mix all dry ingredients. Add remaining ingredients and blend well. Beat on low for 2 minutes. Bake at 325 until done.
Makes enough batter for 1 12x18 sheetcake.
I also use vanilla flavored simple syrup on my baked cakes. Just insures moistness on the outside edges.
Txkat, I have been wondering about King Arthur's Culinary Thickener. I read that it can be used in cakes to keep them moist but I was kinda skeptical about trying it out. Now since I've seen it mentioned on here, I think I'll give a shot. Thanks
I use the white cake mix recipe off of the Land O'Lakes website. I added some vanilla yogurt, and an extra teaspoon of vanilla to the recipe, and it's a moist and dense cake that complements every filling I've tried with it.
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