Help with K/A White cake recipe

[vilasman]

If any one is familiar with the white cake recipe from the K/A all purpose flour baking book, (that may not be the title of it), I tried baking the recipe last night. It came out as a wonderful tasting cake, but was still yellow. I used 4oz of butter and 3.5 oz of vegetable shortening and i didnt use country eggs. What else could be wrong?

[Andy M.]

Is the butter and shortening what the recipe called for? What did you use for eggs?

[Alix]

If you want it completely white you have to use only egg whites and shortening. Otherwise you will always get some tint.

[vilasman]

I put in 5 eggs, 4oz of butter and 3.5oz of shortening, I may try it with a majority of shortening. My wife bought a cake last week and I marveled at how white it was on the inside. Wanted to see if I could duplicate

[mittshel]

Would you be so kind to tell me what K/A stands for. I am rather new to this forum (and love it) and see many appreviations to learn. Also, that cake sounds good. Where would I find the recipe? Thank you. Betsy.

[Katie E]

Originally Posted by mittshel

Would you be so kind to tell me what K/A stands for. I am rather new to this forum (and love it) and see many appreviations to learn. Also, that cake sounds good. Where would I find the recipe? Thank you. Betsy.

KA stands for "King Arthur," which is a brand of premium flour. Check out this site for more information. But, I warn you, it's addictive.