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Desperate for a scratch white almond cake!

post #1 of 9
Thread Starter 
Please help! I just got a call from a friend who just found out I'm doing cakes... this is a good friend, but I haven't talked to her in a month or so. Her birthday is on Tuesday and they are celebrating on Monday. I have plans tomorrow so if I'm going to do this I need to do it NOW. I did a quick search but either my brain isn't working or something because I'm just not seeing it. So IF you know of a good scratch white cake please please share!! icon_smile.gif
post #2 of 9
http://allrecipes.com/recipe/heavenly-white-cake/ not sure if this is what you wanted hope you can use it.
post #3 of 9
Thread Starter 
Thank you!!!! I'm going to give it a try! I use allrecipes for meals but always forget about them when it comes to sweets LOL!!!
post #4 of 9
1st day on cake Central so glad I could help let me know how it came out?
post #5 of 9
I have tried so many white cakes recently, and finally found a great recipe. Most white cakes have flour, sugar, extract, eggs, butter and milk and vary in the amounts and techniques. This results in different densities, but they all had a floury taste, and weren't great. I found this AWESOME recipe on fromscratch.com (I believe it is now called beyond buttercream, and that the author posts frequently on CC - so THANKS if you see this ). I might have altered it very slightly. It is just perfect and incredibly tasty. Give it a try and you won't be disappointed.



A BETTER WHITE CAKE

Original Source: fromscratchsf.worldpress.com

Note: makes 2 9 layers,
5 cups of batter
double recipe for 11 x 15, makes 2 layers ¾ high
  

Ingredients

5 oz egg whites (4-5)
8.75 oz cake flour
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 the full fat buttermilk)
8 oz sour cream
2 tsp vanilla extract
1 tsp almond extract
2 oz butter*
1.5 oz shortening

*For really white cake use all shortening and clear vanilla, although difference is slight


Directions

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, extracts and shortenings. Stir to combine then mix for 80 seconds. Add eggs in 2 batches, mixing only 20 to 30 seconds after each. Bake for 35 to 40 minutes.
I'd rather be baking!
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I'd rather be baking!
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post #6 of 9
The best white cake recipie I have tried is from one of the posters here. It has great versatility.

http://fromscratchsf.wordpress.com/2011/02/23/scratch-white-cake-trying-to-improve-an-already-good-thing-pt-1/
post #7 of 9
I'll keep it in mind.....
post #8 of 9
Simple Moist White Cake
Preparation time approx.. 20 minutes
Baking time 60 minutes
  225 g softened near to melted butter
  600 g white sugar
  7 eggs
  10 ml vanilla extract
10 ml almond extract
  375 g all-purpose flour
  10 g baking powder
  10 g baking soda
  230 g sour cream
Recipe Instructions
1.  The oven needs to be preheated to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2.  Using a bowl, add butter and sugar and then smooth into a cream. Whisk in the eggs and add flavoring. In a separate bowl, blend the flour, baking soda and baking powder together. Add flour mixture to creamy mixture and mix until the flour is absorbed. And lastly add the sour cream. Mix further to remove lumps if any and pour the batter into the greased and floured pan(s).
3.  Bake in the preheated oven for 45 to 60 minutes. Use a toothpick to determine when the cake is cooked. Push the toothpick into the middle of the cake and if it comes out clean then the cake is ready. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before overturning onto a wire rack.
Wendy@PreTeaGirls
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Wendy@PreTeaGirls
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post #9 of 9
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