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White Scratch Cake Results - Page 2

post #16 of 26
4/26/07 at 10:18am
i've made these cake recipes as well and my favorite is the 'white velvet' by the cake bible. it always comes out moist for me...
Pray The Rosary
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Pray The Rosary
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post #17 of 26
4/26/07 at 10:48am
I love the WBH mocha chip ("freckled mocha") cake, too, and the orange one! I haven't tried the white so I'm going to have to give it a shot. Here's my favorite white cake and it is awesome . . . it's a recipe from King Arthur's Flour. This cake is awesome as it is, or I love substituting 1 cup of brewed chai tea (room temp.) for the 1 cup of milk to make a chai tea flavored cake. The spices in the chai make such an amazing cake!
  
  
King Arthur White Cake

8 tablespoons (1 stick, 4 oz.) butter, softened
1/2 cup (3-1/4 oz.) vegetable shortening
1 tablespoons (1/2 oz.) baking powder
1-3/4 cups (12-1/4 ounces) sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

-- Cream together until light. 5 min. or more.

5 large egg whites (6 to 7 oz.)

-- Add egg whites one at a time and beat well after
each addition.

2-3/4 cups (11 oz.) cake flour
1 cup (8 oz.) milk

-- Stir in flour and milk, alternating between the
two, starting and ending with the flour. (i.e. 1/3
flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

-- Bake at 350. 25-35 minutes or until done.
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post #18 of 26
4/26/07 at 11:45am
I made it in 2 9X2 round pans. It came out just fine.
WFHC2 ROCKS!!!

Play nice, or you're OUT OF THE CLUB!
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WFHC2 ROCKS!!!

Play nice, or you're OUT OF THE CLUB!
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post #19 of 26
4/28/07 at 9:24pm
Thread Starter 
I'm sorry I never answered anyone. I usually get an email telling me I have new posts and never got any. I just assumed I didn't get any replies icon_surprised.gif . Yes, you can 1/2 the recipe which is what I did and do since I'm "tasting" recipes. I'm just about tasted out though! I also made yellow cakes and chocolate ones this week. For the yellow I liked Toba Garretts moist yellow cake recipe. I'm still searching for a moist chocolate one. I'll post the WBH recipe tommorrow as it's kinda late and I'm going to bed.
Jacqui
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #20 of 26
6/19/07 at 1:15pm
I would love that recipe too please!!!
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post #21 of 26
6/19/07 at 1:35pm
WBH White Butter Cake

Serves/Yields: 9 cups of batter
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy


Grease two 10 x 3" round pans. Preheat the oven to 350. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.
WFHC2 ROCKS!!!

Play nice, or you're OUT OF THE CLUB!
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WFHC2 ROCKS!!!

Play nice, or you're OUT OF THE CLUB!
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post #22 of 26
6/20/07 at 12:28am
Or if you don't want to print out the recipe now, it's posted to CC recipes:

http://www.cakecentral.com/cake_recipe-4093-0-WBH-White-Butter-Cake.html

HTH
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post #23 of 26
6/22/07 at 8:38am
Are the WBH cakes suitable for stacking/carving?
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post #24 of 26
6/22/07 at 8:59am
lazyonzlake, I have been using the WBH yellow and chocolate butter cakes almost exclusively lately and love them both! The only thing I change in the chocolate butter cake recipe is to use one stick of margarine and one stick of butter instead of two sticks of butter. I found this out acccidenatally when I ran out of butter, but it came out a little more moist with the margarine for whatever reason.

Thanks for posting your results, I'm going to make the WBH white cake next.
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post #25 of 26
6/22/07 at 9:17am
Don't know you wish you could do reviews like these on the recipes posted! Thanks for the reviews I own the Whimsical Bakehouse book I have not until this day tried any of the recipes here! I am looking forward to trying the white cake recipe. I trying the WASC recipe today for the first time!
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post #26 of 26
6/22/07 at 9:17am
Must save this recipe. Thanks for sharing. I'm also always looking for a good white scratch recipe
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