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Who here makes ScratchSF vanilla cake recipe?????

post #1 of 75
Thread Starter 

Hi, twice I've made Scratch SF recipe for vanilla cake. It's pretty good, moist and has plenty of flavour. I make the version with egg whites, butter and milk. 

 

I can't really call it a white cake as the use of butter makes it more of a yellow cake. I can't access shortening here is Aus.

     I'd like to know (since its such a popular cake) who  loves it! Who has some tips for making it, who has tweaked the recipe and what variations of the recipe have you tried, eg, lemon, pumpkin, etc?? And do your customers love it, Or have you found a better recipe since????

I think I may have  finally found my vanilla cake recipe??? So any tips would be appreciated!!!

post #2 of 75

Is this the recipe that uses

8.75 oz cake flour

11.5 oz. sugar

I have no idea how much in ounces is equal to cups, etc. I have no food scale. Does anyone know what the ounces are equal to for the cake flour and sugar?

 

Maybe I will have to buy me a food scale and try the recipe.

 

Thanks for the information.

 Mary

post #3 of 75
Thread Starter 

I just bought cheap scales of ebay. I don't measure in cups in more if I can avoid it. This is the recipe

 

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
 

post #4 of 75
Cupcakeproeject.com. has a vanilla cupcake recipe called the uilltamate vanilla cupcake I've made it several times and they are yummy
post #5 of 75
Cupcakeproject.com
post #6 of 75

Shortening is available: crisco can be found at the various import stores or http://www.usafoods.com.au/ or look for solite shortening [or bakery shortening] is available at cake decorating stores, bakery suppliers or caterer's supply houses.

 

Failing that, look for a whiter butter: unsalted is usually less yellow: coles generic is whiter than Woolworths generic: or even a European import like Lurpak ...

 

US sour cream is 18-20% butterfat, so you should be usuing AU Light sour cream ..

 

US cake flour is bleached low protein flour. The nearest we have [supermarket-wise] is Anchor Lighthouse flour ...

post #7 of 75
Thread Starter 

Yes, I use Anchor brand cake flour, although I've notice they've changed their label to "Biscuit and Pasty" flour. It's the same thing though. It's very annoying when company's change their packaging. icon_mad.gif  I probably wouldn't order shortening over the net. I can't warrant paying for postage and handling. (Especially after the expensive cocoa debarkle). I've been using full fat sour cream. What would the difference be, do you think compared to the US lower fat sour cream?

post #8 of 75
Thread Starter 

I remember seeing that blog about the cupcakes. Thanks, I'll have to try them. Have you tried this recipe as a cake?
 

post #9 of 75
Danilou....are you asking me about the cupcakes? I've never tried it as a cake but I would like to
post #10 of 75
Thread Starter 

Yep, I mean the cupcakes.

post #11 of 75
No I have never tried it as a cake but I think I might with my next cake. The recipe calls for one vanilla bean , I have found that there is a big differance in my town of my choice of the vanilla bean. We have a small all natural store and the beans they carry a very moist and easier to work with than the bean that I bought at the regular grocery store, however there is a hush price differance but I feel it's worth the price differance
post #12 of 75
Thread Starter 

I get my vanilla beans off e'bay in a pack of 12. It works out about a dollar each. (That's is Aus. though).
 

post #13 of 75

Danilou, I'm a hobby baker, not a pro, but I LOVE her white cake.  I use it as my go-to white/vanilla cake recipe now.  It also makes great cupcakes.  The only other flavor I've tried is cookies and cream cake batter.  I used her recipe and added crushed oreo cookies to it.  Turned out wonderful!  I've tried all kinds of white/vanilla recipes and this is the one that turned out the best.  I really like it.  I have used a Princess flavoring in it and my nieces and nephews loved that change in flavor.  Everyone else I've made white/vanilla cakes for has also loved this recipe.  I think you'll be really happy with it.  As mentioned above, this is now my go-to white/vanilla cake. 

 

Forgot to mention...I also use butter in the recipe, but it still looks white to me, not yellow.  I follow the directions exactly and have always  been happy with the outcome.

post #14 of 75
The little store I get my beans at are sold in a little glass tube. They are 2 beans foot $10 but like I said they are big and moist and full of flavor . I bought some at the regular grocery store and they were dry and I got hardly anything out of them. I've heard of a lot of ppeople buying there beans off of eBay how are they? Are they moist ?
post #15 of 75
Thread Starter 
Quote:
Originally Posted by kazita View Post

The little store I get my beans at are sold in a little glass tube. They are 2 beans foot $10 but like I said they are big and moist and full of flavor . I bought some at the regular grocery store and they were dry and I got hardly anything out of them. I've heard of a lot of ppeople buying there beans off of eBay how are they? Are they moist ?


It depends on the seller. I read the description to make sure I'm getting good ones. And they are fantastic, very soft!!! Just read the description or ask the seller. Where do you live?

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