Originally Posted by AnnieCahill
Thanks for posting that recipe. I might give that one a try. I had seen that blog before and I've heard a lot of good things about that book. Have you tried many recipes from the Sky High book? I might pick it up if it's worth buying. Does that recipe you posted use the reverse creaming method? It looks like it to me with the creaming of the dry ingredients with the butter and the buttermilk. That is another method I wanted to try in my scratch recipes.
C&D, would you share your white recipe? Do you just replace the extracts to make it lemon?
1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to
2 1/4 flour
1 3/4 sugar
1 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.
And yes just replace the extracts with either the lemon oil, or i do 2 lemons' juice & 1 lemons zest