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Old 05-10-2008, 12:09 PM   #1
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Help with K/A White cake recipe

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?

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Old 05-10-2008, 01:05 PM   #2
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Is the butter and shortening what the recipe called for? What did you use for eggs?
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Old 05-10-2008, 01:34 PM   #3
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If you want it completely white you have to use only egg whites and shortening. Otherwise you will always get some tint.
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Old 05-10-2008, 04:27 PM   #4
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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
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Old 05-10-2008, 06:11 PM   #5
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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.
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Old 05-10-2008, 08:28 PM   #6
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Quote:
Originally Posted by mittshel View Post
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.
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