"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 01-31-2012, 08:41 PM   #1
Sous Chef
 
Join Date: Nov 2011
Posts: 545
ISO White cake Recipe

I need a plain white cake base. Has to be white as I am adding food coloring. All my cake recipes call for adding in beaten egg whites. Is there a recipe that you can skip that?

__________________

__________________
Siegal is offline   Reply With Quote
Old 01-31-2012, 08:50 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
http://www.cooks.com/rec/view/0,1625...240205,00.html

an eggless white cake
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-02-2012, 03:26 AM   #3
Assistant Cook
 
Join Date: Dec 2011
Posts: 14
If you make a pound cake, you beat the butter and sugar together to form air, and then fold in the other ingredients. The texture will be slightly more dense than sponge cake made by whipping eggs, but you could add some baking powder if you wanted to counteract that effect. :)
__________________
My Rational Cooking blog! :D
Amwazable is offline   Reply With Quote
Old 02-02-2012, 10:41 AM   #4
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
If you want your cake to be light and tender, there is no substitute for folding in those beaten egg whites at the end!

This recipe is the absolute best white cake I have ever eaten or made. A friend gave me this recipe SO many years ago, and I have shared it and shared it and shared it. It's the basis for the Coconut Lemon Layer Cake that's in my book.

White Layer Cake

makes one 9-inch 2-layer cake

for the cake:
1/4 pound (4 ounces / 8 tablespoons) unsalted butter
1 1/4 cup pure cane granulated sugar
1 teaspoon lemon extract
2 1/4 cups cake flour, sifted twice
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/3 cups buttermilk
1 1/2 teaspoons pure vanilla extract
4 extra large egg whites, beaten with 1/4 cup sugar

1. Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans. Cream butter and one cup of the sugar until light and fluffy. Add lemon extract.
2. Mix dry ingredients in a separate bowl. Add to the butter/sugar mixture alternately with the buttermilk. Add vanilla.
3. Whip the egg whites until foamy, then add the additional 1/4 cup sugar and whip until fluffy, but not dry. Stir one-third of the egg whites into the batter to lighten it, then gently but thoroughly fold in the remaining whites.
4. Pour into the prepared pans and bake in the preheated oven for 30 minutes, or until cake tester comes out clean. Allow cake layers to cool in their pans for 10 minutes, then remove them and allow cooling to complete on cake racks.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-02-2012, 05:27 PM   #5
Sous Chef
 
Join Date: Nov 2011
Posts: 545
I planned on splitting up the batter into like 6 bowls and adding coloring b/c I am making a rainbow cake - I was just concerned the splitting up of the batter and then the stirring and the sitting would deflate the eggs by the time I got it in the oven?
__________________
Siegal is offline   Reply With Quote
Old 02-07-2012, 10:49 AM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Siegal View Post
I planned on splitting up the batter into like 6 bowls and adding coloring b/c I am making a rainbow cake - I was just concerned the splitting up of the batter and then the stirring and the sitting would deflate the eggs by the time I got it in the oven?
It shouldn't as long as you fold the coloring in gently, the same way you did the egg whites.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-07-2012, 11:26 AM   #7
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
June, I don't have any lemon extract. Is it absolutely necessary? Can I sub some zest?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-25-2012, 11:40 AM   #8
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Quote:
Originally Posted by ChefJune View Post
If you want your cake to be light and tender, there is no substitute for folding in those beaten egg whites at the end!

This recipe is the absolute best white cake I have ever eaten or made. A friend gave me this recipe SO many years ago, and I have shared it and shared it and shared it. It's the basis for the Coconut Lemon Layer Cake that's in my book.

White Layer Cake

makes one 9-inch 2-layer cake

for the cake:
1/4 pound (4 ounces / 8 tablespoons) unsalted butter
1 1/4 cup pure cane granulated sugar
1 teaspoon lemon extract
2 1/4 cups cake flour, sifted twice
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/3 cups buttermilk
1 1/2 teaspoons pure vanilla extract
4 extra large egg whites, beaten with 1/4 cup sugar

1. Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans. Cream butter and one cup of the sugar until light and fluffy. Add lemon extract.
2. Mix dry ingredients in a separate bowl. Add to the butter/sugar mixture alternately with the buttermilk. Add vanilla.
3. Whip the egg whites until foamy, then add the additional 1/4 cup sugar and whip until fluffy, but not dry. Stir one-third of the egg whites into the batter to lighten it, then gently but thoroughly fold in the remaining whites.
4. Pour into the prepared pans and bake in the preheated oven for 30 minutes, or until cake tester comes out clean. Allow cake layers to cool in their pans for 10 minutes, then remove them and allow cooling to complete on cake racks.
I just made this cake for a friend's birthday yesterday and it was absolutely fantastic! It was very light and tender, not overly moist, but not at all dry either! It has a texture similar to a cake mix, but even better in my opinion. I was thinking that with only one stick of butter that it may be slightly dry, but that wasn't a problem at all.

I made the recipe exactly as directed, no changes. At first I was thinking that it should have risen more, but the whipped egg whites gave it almost all of the volume that it needed, PERFECT!

The lemon flavor was very subtle, and blended well with the vanilla, creating a nice flavor, so much nicer than many very bland white cakes that I've made. I can see using other flavorings in it as well.
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Reply

Tags
cake, recipe

ISO White cake Recipe I need a plain white cake base. Has to be white as I am adding food coloring. All my cake recipes call for adding in beaten egg whites. Is there a recipe that you can skip that? 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.