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Sylvia Weinstock's classic Yellow cake-some questions. - Page 3

post #31 of 64
4/23/10 at 8:31am
Dalis, this is the recipe I found:

http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/yellow.cake.html
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post #32 of 64
4/23/10 at 10:19am
Quote:
Originally Posted by JohnnyCakes1966

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!

thanks so much....
Happy Caking!
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Happy Caking!
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post #33 of 64
4/23/10 at 10:20am
Thread Starter 
I think the new recipe calls for a cup of milk plus the sour cream (not 2 cups of milk) Both of the recipes can be found here or online if you google it.

I have been folding the egg whites in like the video now and the shrinkage stopped. I really don't know if this is the reason, but it is working! I had just seen a reference on cc about shrinking was due to folding in egg whites. I have NO CLUE if that is true or not, because I havent seen it refenced anywhere else.
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post #34 of 64
4/23/10 at 10:28am
Thread Starter 
oh and btw, there is no reason to do the "new" recipe! The old recipe is perfectly yummy! All of the cake tastings I have done lately, everyone is picking it. It stays moist for a long time, has a nice crumb, it's sturdy, freezes well, I love the "tang" from the sour cream, it's nice and flavorful....it's great. You can't go wrong with this.
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post #35 of 64
4/23/10 at 11:28am
does anyone have the "Updated Recipe"????
Happy Caking!
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post #36 of 64
4/23/10 at 12:27pm
Thread Starter 
just google it.
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post #37 of 64
4/23/10 at 12:28pm
Thread Starter 
http://www.globalgourmet.com/food/ild/2009/cakes/yellow-cake.html

This should be it
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post #38 of 64
4/23/10 at 1:10pm
thank you so much... when they say cake flour..... do they mean cake flour like Presto or Cake Mix like a boxed cake?

I might sound s_t_u_p_i_d for asking... but just want to make sure....
Happy Caking!
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Happy Caking!
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post #39 of 64
4/23/10 at 1:30pm
To me, cake flour means CAKE FLOUR like Swan's Down, Wondra, etc. not the cake mixes. Hope that helps.
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post #40 of 64
4/23/10 at 1:58pm
Thread Starter 
yes, cake flour is a type of flour (as opposed to all purpose)
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post #41 of 64
4/23/10 at 2:30pm
got it.... thanks.. just making sure icon_smile.gif
Happy Caking!
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Happy Caking!
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post #42 of 64
4/23/10 at 11:47pm
The original recipe I found doesn't have ginger in it, but the new recipe does. So I guess ginger and milk are the changes/additions.
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post #43 of 64
4/24/10 at 5:09am
Thread Starter 
Yes, I think so.
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post #44 of 64
4/24/10 at 6:39am
has anyone tried Kim Morrison's WASC? which one do u think is better? I tried Kim's and I found it to be very light and crumbly... it might have been that I did something wrong.... I know she is an acclaimed cake designer and bakers for many years and I know if it didn't come out "right" it's 'cause of something I DID...

I will be trying Sylvia's today.... but still debating if trying the new improved recipe or the original.... as I read here there is nothing wrong with the opriginal so I am leaning toward the original... but then again... if she tweaked it... it must be for a good reason and I should trust that she improved it and try the new one...

what's a cakester to do? what's a cakester to do?? lol
Happy Caking!
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Happy Caking!
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post #45 of 64
4/24/10 at 6:51am
Thread Starter 
My vote is just to do the original recipe. I really don't even know why it was changed. I don't know, maybe I'll try the new one sometime, but I am quite satisfied with the original. I know a lot of people had difficulty with the "new" recipe in that it was soggy. Search around cc or internet and see what people say. That is what I did.

I don't know how many scratch cakes you have made, but it does take some practice. So sometimes if things don't turn out right it is the baker and sometimes it's the recipe. The thing i have learned it to make sure that your butter is creamed long enough to be really light and fluffy. Having room temp ingredients is best. Also with scratch recipes I convert the volume meausements for flour and sugar and sour cream etc. to weights. You'll have a more consistent and percise recipe. (for example 1 cup of sugar is 7.1 ounces, 1 cup of cake flour is 3.9 ounces, 1 cup of AP four is 4.4 ounces. The more careful you are with the recipe, the better the results.
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