Originally Posted by yortma
Sorry, I did type it wrong, I should know better than to do things from memory!
Here is the recipe. I hope Ms. Bratko doesn't mind, as it is available on her website.
A BETTER WHITE CAKE
Note: makes 2 9 layers,
5 cups of batter
A double recipe will make an 11 x 15, which torts to 2 layers ¾ high
5 oz egg whites (4-5) room temp
8.75 oz cake flour (don't have to sift it if it is by weight)
11.5 oz sugar
3.5 tsp baking powder
½ plus 1/8 tsp baking soda
1 tsp salt
½ cup milk or buttermilk (I used whole fat buttermilk) room temp
8 oz sour cream room temp
2 tsp vanilla extract or vanilla bean paste
1 tsp almond extract
2 oz butter* room temp
1.5 oz shortening room temp
*You can use all butter, or all shortening. I just split it to a little of each. For really white cake use all shortening and clear vanilla, although the difference in color is slight
Stir a splash of milk into the eggs and stir with a fork. Place all dry ingredients in a mixer bowl and whisk together. Add in milk, sour cream and shortening/butter. Stir to combine then mix for 80 seconds. Add eggs in 2 batches, mixing only 20 to 30 seconds after each. Stir in flavoring. Bake for 35 to 40 minutes.
Strawberry or raspberry replace milk and ½ sour cream with pureed berries
Pumpkin replace sour cream with canned pumpkin. Add 1 tsp cinnamon, nutmeg, allspice
Coconut replace milk and all sour cream with coconut milk. Add a handful of shaved unsweetened coconut.
Peanut butter replace ½ of sour cream with peanut butter
Marble add 2 tsp cocoa to 1 cup of batter, swirl with remaining batter
I made it! It's cooling, but so far no shrinking or sagging in the middle, which is a good sign.
I will say one thing. I split the batter in two 8" pans and it barely filled them halfway. To me this does not make an 8" cake, but maybe I just make bigger size cakes than some people? I have to fill my pans 3/4 full if I'm going to stack them with the SPS plates and columns. Next time I will do 1.5 recipes for an 8" cake.
Can't wait to taste it! Thanks!