A Better White Scratch Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: sugarbug
Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I've added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter - you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes.
List of Ingredients
5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)
Recipe
Preheat oven. Prepare your pans as you normally would.
Sift dry ingredients together into mixer bowl.
Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes.
Pour into pans and bake.
This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).
**This recipe did not reveal a baking temp. or time. I suggest a baking temp. of 350 degrees and would check the cakes after 20 minutes and 2-5 minute intrivals if more baking is required. I would also spray the baking pans and line with parchmant paper. I would fill cake pans 3/4 full of batter.
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