from scratch recipe. - Page 2

I've used the yellow cake recipe from the King Arthur cookbook. I like it, the yellow cake is a little dense, kind of like a light pound cake. I'm going to try some other yellow cake recipes though to see how they compare.

Ijust made the whisper white choc 2 weeks ago that was my first scratch cake and it was wonderful. I did wrap it while it was still hot and it wasn't to dry. Someone told me a good way to moisten a cake is to spray some sugar water on it I haven't tried that yet.

I've tried the elegant white cake from the King Arthur flour cookbook. It was OK, but I preferred a doctored mix at that point. Here's a link to one I posted a while back. It's my new favorite.

http://cakecentral.com/cake-decorating-ftopict-24352-pastry.html+queen

I have heard of dousing a cake with simple syrup, but not just sugar water. interesting.

Actually, simple syrup is sugar water, one part water to one part sugar boiled for 1 minute, then cooled before flavorings, if any, are added.

I really like "A Better White Cake" recipe from the recipe section here. It's very good!!!

Angie

Hi, Just wanted to share my opinion. The best yellow cake I have made is the "Yellow Cake Layers" from Gourmet.com (I posted it before here on CC). It is fluffy and light like a cake mix.

I do make a "denser" butter cake (not as dense as a pound cake though), in which I add a simple syrup to it. I brush the syrup liberally over the top then wrap it good in seran wrap the let it sit overnight till the next day when I decorate it. I also bake at 325. My cakes never come out dry.

Regards,
Naty

Hi, Just wanted to share my opinion. The best yellow cake I have made is the "Yellow Cake Layers" from Gourmet.com (I posted it before here on CC). It is fluffy and light like a cake mix.

I do make a "denser" butter cake (not as dense as a pound cake though), in which I add a simple syrup to it. I brush the syrup liberally over the top then wrap it good in seran wrap the let it sit overnight till the next day when I decorate it. I also bake at 325. My cakes never come out dry.

Regards,
Naty

Naty, would you mind posting it again, or telling me where to look for it, because it is not the gourmet site. They have a "yellow cake", but I'm not sure if that is the right one.

THANK YOU!!!
Angie

Thanks Naty

Hi Angie, here's the recipe.

Great American Cakes
by Barbara Kafka
Gourmet December 1987

Yellow Cake Layers
This is probably America's favorite layer for any kind of cake;
it is what the cake-mix people try to imitate and never get right.

Makes two 8-inch layers

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract

Into a bowl sift together the flour, baking powder, and salt. In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth. Divide the batter between 2 lightly greased and floured 8-by-1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles, and bake the layers in the middle of a preheated 350-degree F. oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.

Let me know how it turns out.

Regards,
Naty

Mmm that's my favorite yellow cake too! Last time I made it, i put some mini chocolate chips in the batter...

Oh!! Tell me more...how did it come out? I have not tried adding anything else to the recipe. Did the chocolate chips sink? Have you made it entirely chocolate?
I found a recipe for a similar cake but with chocolate, but haven't tried it yet. I just love this yellow cake...it is fluffy and light...just right.
If you like, I can post the recipe for the chocolate one and if you get to make it, would you mind telling me how it turns out?
I am banned from baking for awhile (I get too crazy and irritable and my hubby told me to stop baking if I get like that...LOL so I will lay-low for awhile).

Thanks,
Naty

Two tips for adding chocolate chips to a recipe are;

1. use mini chips, less weight so they tend not to sink to the bottom.

2. For either sized chips, dust in a bit of the flour from your recipe to coat. It helps in preventing the sinkage as well.