This is a very very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist delicious white cake. This is very similar to Heavenly White Cake which has great reviews. This has a bit more cake flour and sugar and an extra egg white. It produces (3) 9 inch layers where as Heavenly White Cake produces (3) 8 inch layers. As with Heavenly White Cake I used butter vs. shortening and used 1 & 1/2 cups of milk which may account for the additional moistness. I also doubled the vanilla. Be sure to whip your egg whites!!! If you need detailed instructions view the ones for Heavenly White Cake - it'll be a big help. Both are delicious. I filled this cake with seedless raspberry jelly and "Whipped Cream Frosting" from this site.
As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason.
Great recipe! ;)
This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the directions! Sift cake flour THEN measure 3c. Sift all dry ingredients again. Line the bottom of the pans with parchment do not grease them. Fluff the shortening with half the sugar so it has a frosting like consistency. This will create air bubbles in the fat. Adding cold eggs or milk will deflate the air you worked hard to create! Also be sure to beat your egg whites until soft peaks form by using the other half of the recipe sugar and ONLY egg whites. If you add yolks it will not fluff up right and you will not have enough air. This will take about 10 min. Don't deflate mix as you're adding the dry and wet ingredients. Do this by adding the most amount of dry first to coat with the fat before starting to add the cream. Mix by hand Do not over mix once the baking powder has been activated (mixed with the wet). You should have to spread your cake into the pans not pour. It will be visibly bubbly! Oven temperature is also key - must be a steady 350. Even if you follow directions a faulty oven will spoil it all. Have a suspended thermometer to make sure your oven temp is correct (25deg too hot or cold makes a huge difference). Do not open the oven or it will fall! Send running children outside! Let the cake cool in the parchment lined pans.
This turned out to be the best white cake I ever made. It was rich and moist and everyone raved. I used all purpose flour and accidently one more egg white. I'm planning on making this again many times. Great recipie!
HOLY COW!!!!! this cake is awesome!!! The key to making it is to "FOLLOW THE STEPS TO A TEE" I used it for a base for a coconut cake i substituted coconut milk for cows milk and coconut extract for the almond. I also used 3 9" pans for 3 layers instead(It seemed like too much batter for only 2) which ended up a blessing in disguise i made cocnut frosting and toasted coconut for the 2 layer and frosted the 3rd seperately with lemon frosting and served it with a scoop of sweetened crushed pineapple!!! 2 cakes for my function out of one recipie!!!
I was looking for a "wedding" type cake and this is so it! Great and easy recipe. Baked it in a 9" x 13" pan so I could decorate it for my son's birthday and it only took 28 minutes to bake. Love it!
I really liked this cake it is dense but very good. I only had vanilla extract so i used about twice what it called for also taking advice from another review i added 1 TBS veg oil. Came out great moist and sweet. I made some cream and dolloped on top YUM YUM!! Very good will make again!! Next time I'm going to try and marble it place more than half into dish then add some cocoa powder to what is left and marble it in. Should be really good. Can't wait.
A perfect white cake. Worth the best you have in the pantry!
This was a great cake. I added another 1/4 cup of shortening and butter flavoring. Outstanding.
This did not turn out anywhere near as I had hoped. I cooled the cakes on a wire rack and after they cooled I was able to hold up the cakes. They look like a giant sugar cookie. They were very dense. I cut up the cake in squares and will put some strawberries on it because the cake tastes just like a shortcake biscuit! My husband said he will take a slice and put some jam on it for breakfast tomorrow!
