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FancyLayne23
Frequent Member
Joined: Jan 20, 2006
Posts: 269
Location: Palatka, Florida
Birthday: Jun 19
Gallery Supporter Member
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 Posted:
Tue Aug 29, 2006 8:46 am |
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All you scratch bakers out there willing to share your recipe with us...What is your best scratch recipe(s). The most requested, moist, best flavor, texture, etc.
Mine is a yellow cake. I get the most compliments on it.
3 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
1 14/ cup milk
1/4 cup oil
1/2 cup sour cream
Preheat according to pan you are using. Grease pans. Sift flour, baking powder, and salt together. Set aside. Cream butter, and sugar together, add eggs, and vanilla; mis well. Add flour mixture alternate with milk.Add oil and sour cream, mix well. Beat for one minute. Bake and cool.
Makes about 6 cups. |
Last edited by FancyLayne23 on Tue Aug 29, 2006 9:07 am; edited 2 times in total |
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PerryStCakes
Forum Addict
Joined: Mar 08, 2005
Posts: 543
Location: New York, NY
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Tue Aug 29, 2006 8:51 am |
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I make white velvet cake most often. (very popular wedding choice) |
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JoanneK
Forum Fanatic
Joined: May 08, 2006
Posts: 1562
Location: In the kitchen baking cakes
Gallery Supporter Member
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Tue Aug 29, 2006 8:58 am |
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What is a white Velvet cake? Can you please post the recipe?
I don't bake from scratch yet. Still learning to decorate but have started with the White Almond Vanilla Sour Cream cake. However that one does use a mix and just drs it up. |
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megankennedy
Frequent Member
Joined: Aug 27, 2006
Posts: 270
Location: Philadelphia, PA
Birthday: Oct 08
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Tue Aug 29, 2006 9:02 am |
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Fancy, you didn't add directions for the oil and sour cream. Do they go in last, folded in? I plan on trying out this recipe sometime soon. Thanks for sharing!!! |
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leepat
Frequent Member
Joined: Apr 12, 2006
Posts: 332
Location: AL
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Tue Aug 29, 2006 9:04 am |
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My favorite so far is the Killer Chocolate cake I got off of this website. |
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FancyLayne23
Frequent Member
Joined: Jan 20, 2006
Posts: 269
Location: Palatka, Florida
Birthday: Jun 19
Gallery Supporter Member
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Tue Aug 29, 2006 9:06 am |
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Oops I added it now. Just add oil and sour cream at the end and mix well. And I'd like to have that white velvet recipe too. |
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PerryStCakes
Forum Addict
Joined: Mar 08, 2005
Posts: 543
Location: New York, NY
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Tue Aug 29, 2006 9:17 am |
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The White Velvet is from "Cake Bible" (Rose Levy Beranbaum [i think that's how her last name is spelled]).
In my humble opinion, it is a 'must have' if you intend to bake from scratch. |
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FancyLayne23
Frequent Member
Joined: Jan 20, 2006
Posts: 269
Location: Palatka, Florida
Birthday: Jun 19
Gallery Supporter Member
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Tue Aug 29, 2006 9:24 am |
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Here I found the White Velvet cake recipe at a 911 baking forum through a web search. I am going to try this ASAP!
This cake is from "The Cake Bible" by Rose Levy Beranbaum. I recommend it to every person interested in cake baking. This is the best white cake I have ever had, and can be made in any flavor. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make. I have used this cake with many fillings & many buttercreams.
4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams
Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.
From The Cake Bible, by Rose Levy Beranbaum |
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kjgjam22
Forum Fanatic
Joined: Jan 23, 2006
Posts: 1509
Location: Kingston Jamaica
Birthday: Apr 11
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Tue Aug 29, 2006 9:33 am |
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my most requested recipe is very close to fanys own without the sour cream and oil.
the recipe is
1 3/4 cups sugar
2 sticks butter
2 eggs
3 cups flour
3 tsp baking powder
1 tsp salt
1 1/4 cups milk
cream butter and sugar till fluffy. add eggs one at a time. add sifted flour, salt and baking powder alternately with milk. pour into 2 9 in greased and floured pans and bake at 350 for 20-25 min.
i must be honest and say that that time is a guestimate. i dont time my stuff. i go off of smell and then check. never burned a cake but have forgotten and remembered in the nick of time. |
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Yjudania
Regular Member
Joined: Jan 03, 2006
Posts: 119
Location: SC
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Tue Aug 29, 2006 1:34 pm |
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I would say it is my sour cream pound cake and my red velvet! |
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Rodneyck
Forum Addict
Joined: Apr 24, 2006
Posts: 605
Location: Santa Barbara, CA
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Tue Aug 29, 2006 1:41 pm |
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txkat
Forum Fanatic
Joined: Aug 14, 2006
Posts: 1272
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Wed Aug 30, 2006 5:42 pm |
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The best cookbook I have bought in a while is The Pastry Queen: Recipes from the Rather Sweet Bakery. I use many of her recipes at the restaurant. The Jack Daniels Buttermilk cake is an EXCELLENT white cake, and the carrot cake is to die for. Whenever I have it on the menu, it sells out almost imediately. |
Last edited by txkat on Wed Aug 30, 2006 5:50 pm; edited 1 time in total |
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FancyLayne23
Frequent Member
Joined: Jan 20, 2006
Posts: 269
Location: Palatka, Florida
Birthday: Jun 19
Gallery Supporter Member
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Wed Aug 30, 2006 5:46 pm |
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Cool. I'll have to get the book to try the recipes. Thanks. |
Last edited by FancyLayne23 on Wed Aug 30, 2006 6:29 pm; edited 1 time in total |
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homecook
Forum Fanatic
Joined: May 11, 2006
Posts: 1503
Location: At my desk, in the garden, or in the kitchen
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Wed Aug 30, 2006 5:50 pm |
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Yellow cake: Sylvia Weinstock's from Sweet Celebrations book
White velvet from Rose L Berenbaum's Cake Bible
Chocolate from Toba Garrett's -The Well Decorated Cake |
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bayougrl
Junior Member
Joined: Jul 14, 2006
Posts: 81
Location: South Mills NC
Birthday: Apr 08
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Wed Aug 30, 2006 5:51 pm |
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I would love to get the Cake Bible, but it is so expensive. For now all I can do is drool over it at the book store. One day! |
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