I need a yellow cake recipe that is good enough to use for wedding and birthday sheet cakes. A recipe that can be changed to white, choc, etc. I have been using the 1-2-3-4 recipe and it seems to fall in the middle and leave the edges of the pan more so than my other recipes. Thanks for any input.

sylvia weinstock's yellow cake is a keeper.
http://homecooking.about.com/od/cakerecipes/r/blc13.htm

What happens if you use all purpose flour for this cake instead of the cake flour?

i use victoria or maderia sponge (find on google), easy to make, and easy to change flavours too.
xx

I usually use cake flour if the recipe calls for but you can substitute it with taking 2 tablespoon of cornstarch in a cup and fill the rest of the cup with all purpose flour, what you get equals to 1 cup of cake flour.

I just read through this thread below yesterday. It took about an hour to do so, but WELL worth it. It gives a ton on insight on cake baking and gives several different variations of a great recipe!!

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&&start=0

Wow! that is one awesome thread careylynn! you're so kind to share it. thanks a lot.