
I usually make really moist cake with the exception of white. I find it to be very dry and delicate. I don't understand why it is the wedding cake favorite. so my question to you, well, to be honest it is more of a begging situation I need a moist white great tasting and not so delicate cake recipe. Is there such an animal out there? Thanks everyone in advance just in case I get busy and forget to check back for a day or so.



You MUST try WASC. It is dense and moist and delicious. Everyone I make it for raves about it. I like to replace the almond with creme bouquet 'cause almond ain't my thing. You can really alter the flavorings any way you choose, but you gotta try it.

Personally I like this one:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.
I got it from the Food Network


WASC is white almond sour cream cake. Its listed in the recipe section, but here's a link that also provides some variations.
http://www.recipezaar.com/69630
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