I am looking for a yellow cake recipe that will result in a tighter crumb....nothing gummy or heavy...just tigher. Why does yellow cake from scratch always taste like corn muffins???
should I be using a pound cake recipe?
Any thoughts?
i alwys use a victoria sponge. really easy, holds together well, pretty moist too.
xx
its a traditional uk cake, like this one: http://www.bbc.co.uk/food/recipes/database/victoriaspongewithst_90309.shtml
xx
do u use cake flour or AP flour? what recipes have you tried? I like LaSombras buttermilk cake recipe on here. I also like sylvia weinstocks yellow cake recipe.
caster sugar = superfine sugar
free range eggs, are just eggs. but from chickens that arent factory farmed, and personally, i do notice the difference in colour.
knob of butter, is just a small bit, a blob. in this case, its just as much as you need to grease the tins.
xx
in the uk we really dont distinguish white and yellow cake. you want sponge cake, you basically get victoria sponge, pound cake, maderia. different variations give a whiter cake.
for citrus cake, just add some grated rind, for chocolate replace some flour with cocoa, and for coffee make up some esspreso and add.
xx
I was wodering the same thing " corn muffin taste" When I made Tobagarrets vanilla butter cake recipe that's what it tasted like [ But to credit this recipe I did use apf instead of cake four so.... but yes I will veNture out and try others aswell . I actually like the taste though they had a beautiful crumb but... my oldest said yuck and the baby well he eats everything . Poundcake is a fine switch if u can't make the old vanilla butter cakes I use a cake mix base { it's good .
U generally don't distinguis between yellow cake and white, although white cake as I am taught has whites only.
I have found that when most people I speak to say white, they mean "not chocolate" I have started saying vanilla cake, vanilla butter cake, chocolate
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