Like many of you, I pride myself on baking from scratch. And, like many of you, I have searched far and wide for a great white scratch recipe with no luck. I kept going back to WASC just because it is easy and good, but there are several problems I have with WASC (as other posters have mentioned as well):
- My cakes tend to sink in the middle
- The cakes are TOO moist and therefore not great for carving, etc.
Then, one happy day I came across an amazing recipe for WASC that is from scratch. I can't take credit for this gem, it was originally posted on CC by edencakes. Let me tell you though, cake buddies, this is THE recipe. I have been using it for a couple of weeks now with outstanding results. It's super moist with a very fine crumb, has a delicious flavor, bakes up like a dream, and is firm enough for stacking and carving. I have even used this base recipe and made slight modifications for lemon cake, peanut butter cake, coconut cake, and pumpkin spice cake all with excellent, consistent results every time! So here it is:
A Better White Scratch Cake:
http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake
The OP didn't state a bake temp, but I have been baking at 350 with great results. Also, when I am not looking for a pure white cake I just use 5 whole eggs instead of 10 egg whites, and have had no problems doing so.THANK YOU edencakes for this amazing recipe!
- My cakes tend to sink in the middle
- The cakes are TOO moist and therefore not great for carving, etc.
Then, one happy day I came across an amazing recipe for WASC that is from scratch. I can't take credit for this gem, it was originally posted on CC by edencakes. Let me tell you though, cake buddies, this is THE recipe. I have been using it for a couple of weeks now with outstanding results. It's super moist with a very fine crumb, has a delicious flavor, bakes up like a dream, and is firm enough for stacking and carving. I have even used this base recipe and made slight modifications for lemon cake, peanut butter cake, coconut cake, and pumpkin spice cake all with excellent, consistent results every time! So here it is:
A Better White Scratch Cake:
http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake
The OP didn't state a bake temp, but I have been baking at 350 with great results. Also, when I am not looking for a pure white cake I just use 5 whole eggs instead of 10 egg whites, and have had no problems doing so.THANK YOU edencakes for this amazing recipe!
-Skye
-Skye
