Alright everyone lets get this White scratch off started!!! please enter your recipes and i will go through them and pick a couple different ones representing butter, oil, or shortening if applicable that way we will have a nice representation. I will also be limiting the final number of recipes to between 6 and 8 depending on how many are entered and how many people are planning on participating this round. I would love to have the recipes entered by the 5th but since thats only a few days away i have no problem extending until the 7th if there are not enough entries!
thanks everyone!!!

I'd like to submit the white cake recipe from King Arthur Flour. I haven't made it myself, but it got great reviews and uses the paste method, which I've not tried before. Here's the link:

http://www.kingarthurflour.com/recipes/tender-white-cake-recipe

someone posted a few weeks ago wanting to know which recipe was better for

White Velvet Cake

Rebecca Sutterby http://recipes.howstuffworks.com/white-velvet-cake-recipe.htm

Rose Levy Beranbaum http://cookbookmaniac.com/recipes/white-velvet-cake.html (I don't know if this is her original recipe or not)

NOW MY QUESTION IS---is a White Velvet Cake considered White Cake for this scratch off? If so I want to enter them both.

edited to delete a recipe link

I'd like to submit Cook's Illustrated White Cake

http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374

I'll put in my tweaked Sylvia Weinstock in a minute--I'm eating b-fast

white velvet is fine with me! as long as its white lol Ill still be going through all the recipes and trying to pick the best representations everyone so please don't get your feelings hurt if your recipe isn't picked. More likely there will be one very very close to yours that is picked. lol anyways i hope everyone is doing good! and i cant wait to get started baking!!!

K8memphis- I love sylvias yellow cake and cant wait to see your tweaked white version. do u just leave the yolk out and add more white? hmmm.... does it still have some of the shrinkage issue i tend to run into with her cake?
lol sorry im excited!

ok so this is a recipe in the book confetti cakes by Elisa Strauss

Vanilla Cake

2 C. cake flour
1 3/4C. plus 1 1/2teaspoons All purpose flour
2 1/4t. Baking Powder
1 C. (2 sticks) unsalted Butter
3 C. granulated sugar
3/4 t. salt
1 Tablespoon. pure vanilla extract
1 C (8 oz; 7 about 7 eggs) Egg whites or Pasturized liquid egg whites
1 1/2 C. milk

Method:
1. Preheat oven to 350 F.
2. In a large bowl, sift together the cake flour, all-pupose flour, and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
4.Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thouroughly combined. set the mixer to medium-high speed for about 20 seconds then stop and scrape sides of the bowl.
7. Divide the batter evenly between the 9-in cake pans or the muffin tins. For 9-in cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 min, for cupcakes bake 20 to 25 min.
8. Allow the cake to cool for 20min. oce the cake is cool, release it fromits pan by running a metal spatula or knife along the sides of the pan.


variation(not for the scratch off though)
to make lemon cake add the zest and juice of two lemons to the batter in step 4

yields: three 9-in rounds, 1 half sheet, or 24 cupcakes

hhhmmmm all butter recipes so far. I might have to go on the hunt for some oil or shotning ones just to round out the different fats lol

K8's take on Sylvia's brilliant formula:

half pound of butter cut up evenly & placed into mixer
<cream well>

<then add >
2 cups extra fine granulated sugar
<beat until light & fluffy>

<then add one at a time>
2 egg whites
2 eggs
<beat until light and fluffy and looks pretty & smooth>

<add two teaspoons vanilla & combine well>

~in a separate bowl whisk together the following~
2.5 cups sifted cake flour
2 teaspoons baking powder
half teaspoon salt

~keep separate and measure out one cup of sour cream~

<add about one third of wisked dry ingredients to your mixture>
<mix well>

<add one half of your sour cream mix well>

<add about one third dry ingredients to mixture mix well>

<add the rest of sour cream mix well>

<add the last of dry ingredients mix well>

<beat on a nice medium speed for two mintues>

viola la la la

Here's a recipe that uses shortening instead of butter.

http://www.grouprecipes.com/66042/delicate-white-cake-from-scratch.html

When are we going to need to submit results? I really want to participate if I have enough time to bake them!

This seems like a grreat way to improve on my baking skills by learning from everyone soI'm in! I have Rose Levy Beranbaum's White Velvet Cake in the oven right now (from Roses Heavenly Cakes). Will let you know how it goes shortly!

Ok guys how's everyone doing? Lol getting crazy holiday busy yet? I think a good white cake recipe is very important so I'm thinking about extending this bake off what do u all think? I was thinking something like recipes n by the 14th u think that's tooo long? Then final rusults in by dec 30th? Need some input. Then we go back to monthly after that. Id really like this to be big and def don't want ppl not being able to participate due to time crunch especially cuz u have to bake two!

K8memphis- thank u for that slyvia tweak ill def give it a try next time cuz I luv her recipe just hate the shrinkage lol!

Maddie90- yay! Alwaya want opions on cake. If u can please write ur review and tuck it away somewhere safe then post when I start a feedback thread after all the recipes have been submitted oh and if u can please take a pic of the crumb! Thank u so much for participating and u can check out previous bake-offs to see the winners and overall opions

Vikki- thanks for that! Saves me some searching for sure!

I just wanted to put my 2 cents in about sylvia's yellow cake. I have had it shrink on occasion too, usually the top of it. First be really sure you don't over bake it. I find that I almost have to force myself to take it out of the oven about a minute before I think it should be done. Also make sure you incorporate the egg whites properly. I once read somewhere that the reason cakes shrink at the top was from egg whites being folded in. I have no idea if this was true. but I did a google search on how to fold properly, and the shrinking stopped. I don't know if that was the reason or not! ALSO even though I loved her old recipe, I was starting to find it a little dry. So I decided to try the new recipe (modified) I found that adding about 3 oz of milk to the recipe (she says to add 8 oz) was just about right. I just sort of mixed it up with the sour cream and added it together. It really does make the cake more moist. The first time I tried 6 oz of milk. The cakes was REALLY moist and tasted great, but the texture started to get a little weird.

I think tweaking is key to getting a good scratch recipe. Each tweak unique. There are little things that just make it or break it especially for a white or yellow cake. But still yet I use this cake for my family. I don't use it for tier cakes.

I've found that it does not take to being chilled and bouncing back at room temperature. So I use wvsc for tier cakes -I use vanilla instead of almond. and I use self-rising flour in that too. Different strokes huh.

Sooo...I've been a lurker and trying the recipes, but not posting any results yet. Has this stopped, or is it going to continue on? I haven't seen a new post for a new scratch-off yet, so was just wondering. If you decide to do a carrot cake...I have a really good recipe I'd like to share.....

I'm still interested in participating. In the above post, OP said the recipes had to be in by the 14th; I am assuming you meant November 14th? Do you feel we have enough recipes from which to choose? I've got my go to chocolate cake and yellow cake from prior scratch-offs and really want a go to white one as well.

I'd like to add the White on White Buttermilk Cake. It is in the recipe section somewhere. It has a yellowish cast to it due to the lot of butter in it, but it is very tender and moist.

The white on white cake was actually submitted in the yellow cake scratch off. I believe it came in second place. In my opinion, it's the best tasting cake out there and is now my go-to vanilla cake.

heres the link to the bake off sorry for the delay!

http://cakecentral.com/cake-decorating-ftopicp-7001416.html#7001416