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Sylvia Weinstock's classic Yellow cake-some questions. - Page 2

post #16 of 64
3/2/10 at 11:45am
I actually haven't tried it by beating the egg whites but I love it the way I bake it and so do my customers!
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post #17 of 64
3/2/10 at 8:18pm
Quote:
Originally Posted by MalibuBakinBarbie

"Sweet Celebrations" is the title of her first book... In her second book, she does address having changed the yellow cake recipe. If I can find where she references it later, I'll come back and post it here. (It might be in the commentary with the recipe in her new book, I'm not sure.)



Okay... I checked "Sensational Cakes" and the only comment I found about the change in her yellow cake recipe was on the recipe page itself. It is simply noted that they've perfected it over time. Sounds like it might have been a collaborative effort. icon_wink.gif
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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post #18 of 64
3/3/10 at 5:37am
Thread Starter 
Interesting. Well I really liked the "old" recipe and I hope to make it my "go to" for yellow cakes. It was still super yummy and moist on my 2nd day, so that was good news. I havent checked on my refrigerated or frozen one yet.
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post #19 of 64
3/3/10 at 6:04am
I'm not sure if the folding in of the egg whites makes the top edge shrink but mine does that everytime as well. I would be interested in knowing if putting the whole egg in makes a difference too!
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post #20 of 64
3/3/10 at 10:33am
Thread Starter 
I have been trying to look all around the internet for the answer, but I can't find anything!
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post #21 of 64
3/3/10 at 10:41am
Thread Starter 
http://video.about.com/gourmetfood/Fold-Egg-Whites-Into-Batter.htm

I found this good video about folding egg whites into batter. Just thought it was informative!
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post #22 of 64
3/12/10 at 8:56am
I was actually looking for a video on youtube about folding egg whites in and couldn't find one, and I'm baking the SW yellow cake right now so I came back to read old saved threads about it and saw your link! What a coincidence icon_razz.gif TY!
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post #23 of 64
3/12/10 at 9:29am
Thread Starter 
I don't know if it is a coincidence, but I folded them in like the video the next time I made the cake and I didnt have the shrinkage problem.
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post #24 of 64
3/12/10 at 10:10am
ohhhh I wish WISH I would have looked at that video before I stuck them in the oven because I still got the shrinkage, one of them shrank around the top more then the bottom so the sides are wider at the bottom :[ I wonder if that would have stopped it!
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post #25 of 64
3/12/10 at 10:45am
Thread Starter 
I only found reference to folding in egg whites as the problem for that once place on this site. So I really don't know if it is true or not. I looked all over the internet to solve the problem, but I didnt come up with any other answers. But the first time I made the cake that is exactly what happened. I made it twice after that (folding the egg whites in like the video) and it didn't happen. However, I think I used a sheet cake and a square pan. I don't know if that made the difference though.
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post #26 of 64
4/23/10 at 7:36am
I love her original recipe and use it exclusivly for my vanilla cake but I too have major shrinkage with it. The top shrinks a lot more than the bottom. It bakes up beautifully and once out of the oven the shrinkage begans. I email Sylvia and she suggested baking at 300 deg. (I use a convection oven) and it still shrinks up!
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post #27 of 64
4/23/10 at 8:01am
I have her first book and always use her yellow cake recipe. Next time I make a cake, I will try adding milk .... maybe not a whole cup though.
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post #28 of 64
4/23/10 at 8:16am
I'm a fan of this recipe, also. Thanks for the youtube link!
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post #29 of 64
4/23/10 at 8:27am
Can someone please post or send link to the original recipe?!?! please... I have been wanting to try her recipe and I want to do it this weekend... thanks so much
Happy Caking!
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Happy Caking!
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post #30 of 64
4/23/10 at 8:30am
The OP said the new recipe calls for "an additional cup of milk." I've never made this cake, so looked up the recipe online. The one I found doesn't call for milk at all. So I'm wondering, does the new recipe simply call for a cup of milk instead of an additional cup? ("Additional" makes me think the original recipe called for a cup of milk and the new recipe calls for a second cup.) Thanks!
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