Conference turris::cooks

    Mary, could this be angle food cake?  If so, this comes in a package
    mix or if you want a recipe for the real thing, I'll send you one.
    
    Judie
    
    

    I don't know if angel food cake is what I'm referring to but guess
    it could be. The package mix my folks brought home was just called
    white cake from what I can remember. We are unable to buy anything
    similar here in the UK and the cookery books I have looked at haven't
    had anything called white cake in them. We do have something in
    the UK called angel cake which is usually pink and white but this
    is a bit heavier than the cake from the package.
    I'd like to try your recipe if you would send it to me please Judie.
    Thanks,
    
    Mary
    

    Dunkin Hines (I hope I spelled it right) isn't to bad for a quick
    and easy cake and it has variation for egg whites and whole eggs.
    
    I find that when I don't have time and have to use box mixes, I
    try to put them in bunt or angle food pans.  They seem to expand
    better (fluffier).
    laura

    I have never heard of Dunkin Hines - don't think we get that brand
    this side of the pond - but thanks for trying.
    Mary
    

    So, Does anyone have a recipe for a white or yellow cake.  I would
    like to bake a cake for my boyfriend's mother who's birthday is
    tomorrow and I can't seem to find a recipe for a white or yellow
    cake anywhere.
    
    Thanks is advance,
    Lori B.

    Sorry this is too late for you.  Do you have access to a Betty Crocker
    Cookbook?  There are very good white cake recipes in there.  I've made
    them.  I even broiled one once, by accident (of course!), and it still
    came out good (very brown though!).
    
    Susan

    Well a lot of time has passed but I still haven't found a white cake
    recipe. I live in the UK and don't think we can get the Betty Crocker
    Cookbook here. Could anyone post a white cake recipe for me please?
    
    Cheers,
    
    Mary
    

    ...I don't want to appear flippant, but I *think* you can make
    a white cake by eliminating the egg yolks from a plain yellow cake.
    Do you have a recipe for a yellow cake?  I can get you a recipe for
    either, but I have them only in US measurements from "The Joy of
    Cooking" by Irma Rombauer Becker.
    
    Peigi

>    ...I don't want to appear flippant, but I *think* you can make
>    a white cake by eliminating the egg yolks from a plain yellow cake.
>    Do you have a recipe for a yellow cake?  I can get you a recipe for
>    either, but I have them only in US measurements from "The Joy of
>    Cooking" by Irma Rombauer Becker.
    
exactly.  Use your basic plain cake recipe, and use only egg whites, adding
one extra white to replace each 2 yolks you discard.  I also only have
recipes in American measure, but I will try and type one in tonight.

    Thank you I'll give that a try. Do you also use oil in the cake rather
    than butter or margarine or doesn't the fat actually add any colour to
    the mixture.
    
    IF anyone cares to put an actual recipe in I can cope with the US
    measures, .... I think.
    
    Mary
    

Don't use oil, it will ruin the texture of the cake.  
I believe the yolks add the most yellow color, so 
eliminating them will make a "whiter" cake.  If you
are concerned about the yellowing from butter, I suppose
you could substitute vegetable shortening for the butter,
but that would probably detract from the flavor.  
(In the U.S., vegetable shortening is the texture of
lard but is made from vegetable oil.)  Dian?

Peigi

    I'll post a White Cake recipe tonight.
    
    --Sharon
    

in the USA, white cakes are traditionally made with vegetable shortning, the
most common brand being Crisco...however, unsalted butter is very pale in
color and, for my money, would be acceptable as a source of fat in the cake..
the resultant flavor would be well worth the ivory tinge in my opinion.  If
flavoring the cake with vanilla, one can also find clear vanilla extract or
vanilla powder which is white in specialty shops which cater to the chef
in us all.  I failed to enter the recipe this weekend as other things came
up, apologies.  I WILL enter Fanny Farmer's white cake recipe(s) tonight.
I promise.

    Here's a white cake recipe from Betty Crocker.  I've made the Chocolate
    Chip version before, so I posted that variation at the bottom.  There
    are also variations for Almond White Cake, Cherry-Nut Cake, Hazelnut
    cake, Lemon-filled White Cake, and cupcakes.  Let me know if you want
    any of these.
    


                           Silver White Cake


	2 1/4 cups all-purpose flour
	1 2/3 cups sugar
	2/3 cup shortening
	1 1/4 cups milk
	3 1/2 tsp baking powder
	1 tsp salt
	1 tsp vanilla
	5 egg whites

        Heat oven to 350 degrees.  Grease and flour rectangular pan, 13
        x 9 x 2 inches or 2 round pans, 8 or 9 x 1 1/2 inches.  Beat all
        ingredients except egg whites on low speed, scraping bowl
        constantly, 30 seconds.  Beat on high speed, scraping bowl
        occasionally, 2 minutes.  Beat in egg whites on high speed,
        scraping bowl occasionally, 2 minutes.  Pour into pan(s).

	Bake until wooden toothpick inserted into center comes out clean
	or until cake springs back when touched lightly in center,
	rectangle 40 to 45 minutes, rounds 30 to 35 minutes.

	* Do not use self-rising flour in this recipe


	
        Chocolate Chip White Cake:  Fold 1/2 cup miniature or finely
        chopped semisweet chocolate chips into batter.

	


	 
    

    Thanks for the recipe Sharon - I'll give it a try next time Dad comes
    to visit.
    
    Mary
    

    In Quebec margarine has almost no colour whatsoever (the dairy
    products board complained a few years back that the colour they
    put into margarine made it look too much like butter so they
    had to decide whether to put less or more colour - like Ontario
    margarine - in it. They opted for less). 
    Would margarine be a good fat ingredient in the cake? The Quebec
    margarine I have in the house is so soft I have to be careful into
    which recipes I put it, because the texture is definitely affected.
    
    Alas, Ontario margarine, having gone the other route, is almost
    orange in colour. Looks weird, don't think I will ever get used to
    it. (Its time to mix the two together!)
    
    Monica

>    Would margarine be a good fat ingredient in the cake? The Quebec
>    margarine I have in the house is so soft I have to be careful into
>    which recipes I put it, because the texture is definitely affected.
    
Margarine in stick form is a good fat for cakes...with one caveat - do not
use the diet margarines - they are whipped with skim milk or water to
reduce the calories per serving and will hose up your ingredient balance
in a cake or cookie recipe.  A very soft tub margarine is also not a good
fat because it has additional oil or other liquid whipped into it and it 
can have a negative effect on texture.  IF it is in a stick, it is okay.

I forgot the cake recipe again....argh!!!  I am getting old.

    I am looking to make a white cake with some kind of flavoring, ie.
    coconut, ammaretto (sp?) etc and keep it's white color.  I do not like
    angel food cake nor the plain taste of white cake.  I wouldn't mind
    embelishing a cake mix, but I wouldn't have a clue as to how to
    substitute or add flavor.  I think that I would prefer to make some
    kind of coconut with the flavoring as well as the meat.
    
    Any suggestions???
    
    Thanks - Barbara

    There are clear extracts available for adding flavor.  Usually any
    retail store that sells cake decorating supplies will sell these
    extracts.  For my location, I can get them at Leeward's or the local
    party supply store.
    
    -sandy
    

    re .16
    
    Please can you post the recipe for almond white cake and lemon filled
    white cake. I'd like to make one of them in two weeks time.
    
    Mary