Holy cow! I can't believe I just read this whole thread! I can't wait to try this - I hate having to use a box - so I can make as much or as little as I want! I like a dense cake, very moist, like I get with the box WASC, and I want a scratch that can be just like it. I use more eggs than the WASC version I have calls for, which is probably why I don't have sinking issues. I do a lot of carving, so I hope this will work!!!
Thanks everyone who contributed here - I can't wait to try it!
I just tried this recipe - the golden version -and made a quarter of the recipe. I tried one version with shortening and another with butter. The problem that I had with both was that they sank in the middle. The original recipe called for 5 eggs and since I quartered the recipe I used one egg and 2TBSP of egg whites. Should I have gone with 2 whole eggs? Any other reasons why it would sink in the middle? I baked it at 350 degrees in an 8 inch pan for 25 minutes. Overall, taste was good and so was the texture. I was a little upset that they sunk.
Thanks for you help.
breyes, I am anal about baking, so maybe this is the crazy baker talking, but when I need a portion of an egg, I mix the white and the yolk with a fork, and then weigh the right amount. There are charts on the internet with weights for each size egg.
Thanks scp1127, I am going to try it again and see what happens. I did like the taste of the butter version better than the shortening version. I am just trying to find a nice yellow cake recipe that can be my go-to. I have tried some others and they are dry.
Hi, I am finally going to try this recipe. Can't wait I do not make many scratch cakes and would like to know if there is a certain way of mixing it that has worked best for most I have read most of the thread but had to skip some pages so sorry if this is a repeat question....thanks
I was SO excited about trying this recipe. It had great texture, nice crumb and all, but it had a chaulky-taste to it. Has this happened with anyone's? I used butter, reduced the milk and halved the baking powder. Any suggestions?
Grow some cake balls
"Live by the Cake....Die by the Cake" -Gabriel Iglesias
i made a lemon version of this - 5 whole eggs and butter - I used one tub of good quality lemon curd yogurt instead of 1/3 of the sour cream, and used lemon extract instead of the almond. turned out great, but could be more lemony, so maybe next time will add in a tbsp of my lemon curd too.
i'm about to try making a chocolate version, so will sub out some of the flour for choc powder and also melt some choc to add in, although im not quite sure how the melted choc will effect the other ingredient' quantities...i'll just eyeball it i guess!
I made this last night...and WOW!! Love it Tried it with shortening and butter, vanilla, and creme bouquet as I was looking for a very good vanilla based cake that could be used for different flavors. Loved the texture and most of all the flavor. This is definitely a keeper!