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wasc cake

post #1 of 8
2/8/13 at 4:13pm
Thread Starter 
I really enjoyed this cake when I baked it a few weeks ago. If I wanted to make it a yellow cake, would I use just egg yolks of equal number or the whole egg???
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post #2 of 8
2/21/13 at 11:41am

bakeries often just use yellow food color

 

i'd keep some of those egg whites in there though

 
 

 

 

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post #3 of 8
2/22/13 at 6:29am
I am such a newbie lol what is wasc???
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post #4 of 8
2/22/13 at 10:37am

White Almond Sour Cream... its a cake a lot of people on this forum like to use.  Check the recipes section for how to make it :)

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post #5 of 8
2/23/13 at 6:34pm

Had to make a bunch of cupcakes asap, with no sour cream so I subbed in Vanilla yogurt, still came out nice and moist. Also used it for the chocolate with some mayo added and it to was nice and moist.

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post #6 of 8
2/23/13 at 9:40pm

The *Original* WASC recipe does use whole eggs :)

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post #7 of 8
2/24/13 at 6:46am
Thank you Jennicake I will definetly try it out
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post #8 of 8
3/3/13 at 3:46pm
Thread Starter 
Thanks.... I love the texture of this cake. Might have to experiment with it or does anyone have a good suggestion for a moist yellow cake??
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