Needing A Light And Yummy White Cake Recipe?????

Baking By dtmc Updated 14 Jul 2006 , 3:27am by goal4me

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dtmc Posted 4 Jul 2006 , 4:51am
post #1 of 10

Hi all,

My SIL is having her baby shower at the end of this month and has requested a light white cake. Does anyone have a great recipe that they can share or guide me in the recipe forum? I thought about the white almond sour cream cake, but I have not had it or tried to make it. Is this a good recipe?

TIA,
dtmc icon_biggrin.gif

9 replies
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dtmc Posted 4 Jul 2006 , 4:56am
post #2 of 10

BTW,

SIL wants a fruit filling or perserves. What should I do? Again at the end of July in Phx, AZ. It will be like 112-115 degrees hot.

TIA,
dtmc

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ckkerber Posted 11 Jul 2006 , 3:05pm
post #3 of 10

I don't have an answer but am interested in other people's favorite recipes so I'd like to know, too!

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Jasra Posted 11 Jul 2006 , 3:07pm
post #4 of 10

I've only used the DH box mixes so I'm interested in the replys you get too. I tried to make my own once and didn't like it too dry. Never had a complaint about the DM mixes though...

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writer_mom Posted 11 Jul 2006 , 3:11pm
post #5 of 10

Here's a delicious tried and true recipe from Cooks Illustrated. The frosting probably won't work for you since it is all butter, but the filling is good.

Classic White Layer Cake with Butter Frosting and Raspberry Almond Filling

Tips:

Serves 12

Classic White Cake

Nonstick cooking spray
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Butter Frosting

16 tablespoons unsalted butter (2 sticks), softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt

Raspberry-Almond Filling

1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
1/3 cup raspberry jam (seedless)

A cake stand makes it easier to accurately place the second layer of cake over the filling.



1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

7. For the Frosting: Beat butter, confectioners sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.

8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

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i_love_icing Posted 11 Jul 2006 , 3:40pm
post #6 of 10
Quote:
Originally Posted by writer_mom

Classic White Layer Cake with Butter Frosting and Raspberry Almond Filling




I have made this several times. It's really good. I'm going to try dolcesunshine's Vanilla Bride's Cake this week. Here it is:

http://cakecentral.com/cake_recipe-2181-70-Vanilla-Brides-Cake.html

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ckkerber Posted 11 Jul 2006 , 4:24pm
post #7 of 10

will you check back in after you make it and let us know how it turns out?

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dtmc Posted 13 Jul 2006 , 3:17pm
post #8 of 10

Hi all, thanks for the replies. I finally got the read this post. I got an email telling me that people responded to my post, but I couldn't log into cake central. I guess they were working on the website. I was lost to 2 days!!!!!! Anyway, I will let you know how it all comes out. The raspberry-almond filling sounds delicious!!!!

THANKS icon_biggrin.gif

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ckkerber Posted 14 Jul 2006 , 3:05am
post #9 of 10

I have made this cake, too, and it is really good. I made the cake itself, not the raspberry almond filling, though it does sound delicious. Would the buttercream recipe that goes with this cake stand up to the heat?

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goal4me Posted 14 Jul 2006 , 3:27am
post #10 of 10

Hi -

Just made the WASC cske for 300 people for our son's wedding last weekend... Got great reviews even from people that don't like cake!!

Bought Richardson's Lemon curd for filling and added sliced fresh strawberries!

Covered cake with buttercream crumb coat then finished with pastry Pride Supreme...

Tasty!

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