Can you use the "ready egg whites" in the cartons? Same results?

I just made this cake for a 3D Chicken I'm making. I did not have cake flour or buttermilk, so I found substitutions for them and followed the recipes. I also did NOT use almond extract, but instead used Vanilla. I'll post later and let you know how it turned out. :)

Oh My Cakenesss!!!!! This turned outFABULOUS!!! Here's the substitutions I used: Buttermilk: 1 tblsp distilled vinegar in a 1 cup measuring cup. Fill to 1 cup with milk (I used 2%). Cake Flour: 3 cups All purpose flour MINUS 6 tablespoons. Then ADD 6 tblsp cornstarch. This came out light, but firm - very moist and absolutely delicious. Thank you for this recipe. I'll be adding this to my list of flavors!!! :)

This was the first scratch cake that I can say I LOVE!!!!!! Thanks for sharing!

Thanks for the great recipe, I used this to make a lemon cake, I substituted vanilla for the almond, added the fresh juice from 1/2 of a lemon and 2 tablespoons of freshly grated lemon rind, I filled the cake with lemon curd and made up my own version of Lemoncelo buttercream. It was a hit, I delivered the cake to my friends at a local restuarant and we shared with the other patrons and everybody loved it!

ok so i dont have lemon.... i MIGHT have lemon juice in a bottle, but doubtful... ((we dont like lemon over here lol) will this still work without the use of the lemon juice? anything is hould substitute? or do i just wait to get lemon juice and then make it?

ok, so i made it and substituted vanilla for the lemon, and it turned out pretty good. a little too dense for my liking, but the flavor was yummy!

If I were to use this for cupcakes, how much does the batter rise?

I'm making a wedding cake next week and have been looking everywhere for a good white cake recipe that will stand up to fondant and being stacked 4 tiers high...is this cake dense enough?

This is a wonderful white recipe. Have made it several times now and it stands up to stacking great.

Any idea how many cups this recipe makes.....

thank you thank you

I NEED a white cake that is light and fluff but not dry. Like a store bought cake only one that has tast.

omg - this is a truly wonderful cake! Made it for grins and paired up a Chocolate Buttercream and I think this was the best cake I've had in years (which is saying a lot of this cake nut!)

would this cake be good still if i take out the lemon flavoring and put some buttered vanilla flavoring instead?????

also is this a good recipe that i can change to make a chocolate, strawberry, orange or cinnamon cake? if so what should i take out to make the change.

I'm new to this site and enjoyed looking through all the recipies. I tried this recipe tonight. It's a pretty good white cake. I have two questions though. 1) I only got 2 8 inch cakes out of it instead of 3 that it calls for; why do think that is? I used 2x8 pans and beat the egg whites until stiff but not dry. And 2) Could I substitute the buttermilk for sour cream? Thanks!

I have a couple of questions that hopefully someone will answer.

1, Can the lemon have a substitute if I'm looking to make a neutral flavored white cake? 

2, does anyone place a tray of water in the oven with their cakes? 

I'd like to bump this in hopes that someone has any advice to my previous questions.

Does this cake taste lemony?

Thank you

It's been a while since I last did this recipe and am forgetting how I did this. 

1. The cream of tarter is beat into the egg whites, right?

2. The 2/3 cup of sugar is then added to the egg white/cream of tarter mixture? If yes, after folding into the 1st mixture do you just blend by hand not by mixer?

I used to do this recipe and a year ago did it again and it didn't come out right so I'm hoping to redo it again the right way.