FINALLY a scratch WASC recipe! - Page 3

for those of you who used butter - did it change the color of the cake? I'm looking for a perfectly white cake. Has anyone made it as originally posted with the shortening? Just curious how it tasted.

[/i]This is absolutely divine~! I used butter, vanilla and almond, 10 egg whites, and only 3/4 cup of milk. The texture is a very tender crumb, light and yet firm. A beautiful layer cake, and cupcake. Thank you very much OP for sharing this. Personal note; I found the baking time to be less for me, and baked at 335°..... I loved the aroma, taste and mouth feel.. It's a keeper

Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much. Aslo is the shortening used in the recipe transfat free shortenting (the new crisco)? I'm anxious to try this recipe. I have my first wedding cake to do in mid November.


punkyf

I was thinking the same thing and have been reading around and they say it might not have such a fine texture as it would with cake flour but i don't think it would make THAT much difference if you couldn't get cake flour.

I also read that if you substitute plain flour for cake flour you should use 2 tblsp's less per cup and maybe sift flour twice to get it airier and finer

That's all i can add, maybe someone with more knowledge can chime in

So excited that I came across this post! And I am thrilled that some things can be substituted....hence my next question......is this a recipe that can be used as the base for WASC that is listed in the Gourmet Flavors thread? I would love to be able to make some of those cake flavors using a scratch WASC.

Thanks again for sharing this!!

I hope so! Although, I'm going to have to take a full day to go back and re-read the Gourmet Flavors thread if that is true!

If I get a chance this weekend I will try maybe half a recipe with regular flour and see what happens. When I do I will post and let everyone know how it turns out.

I have made scratch recipes before that turn out perfectly but they seem to dry out the next day or definitely by the second day. The thing with the original box wasc is it stays moist for days and almost tastes better. Which helps if you have to make a cake a couple of days ahead. Have any of you found that the scratch recipe stays moist?

I made this cake for over the weekend (using the modified version that someone earlier in the post gave) and it was wonderful! I made it with regular AP flour and some cornstarch and it turned out great! I have a couple of leftover cupcakes I made and I have them wrapped and in a container and their are very moist! I would definitely try making this recipe! This will be my go-to recipe for white cakes from now on,

To sub out the milk, did you do this using the recipe with egg whites or whole eggs? And what was your base for the pumpkin spice (whole eggs, butter, egg whites?)?

I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:

WEDDING WHITE Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add egg whites,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
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YELLOW Scratch WASC

5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs

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Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

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Peanut Butter Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
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Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting

Wow saberger - thank you so much!

Here's another question:

If i wanted to make this a strawberry WASC (would that taste ok?) If so i was thinking of trying putting either in some strawberry jelly (you would call it jello ) or strawberry gelatin that i heard people mention, but how much approx do you think i would need, like how many packets?

Could you also make this chocolate or would that be funny with the sourcream?