Plz help me?

Question

Do you know how 2 make a HOMEMADE white cake!!!!!!!
Plz help me I'm making it for my "Family Reuion" on Saturday the 24th!!!!!!!!!!!!

Answer 1

this one is so simple ... it's even called:

Simple White Cake
Original recipe yield:
2 cupcakes or 1- 9x9 inch pan

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
PHOTO BY: daysecraze US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Answer 2

Easy Everyday White Cake Recipe

Keep this versatile recipe on your recipe shelf. Whip it out for birthdays, when you’re in a hurry, or even guests. Make Pineapple Upside Down Cake, Boston Cream Pie, or California Lemon Cake. Double it to make a white layer cake. You’ll find this recipe easy and use it so often that it will feel like an everyday recipe. As a birthday cake or an everyday cake, this is a white cake recipe that you can count on.

Ingredients

1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk

Directions

Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.

1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

Answer 3

Angel Food cake
Makes one 10-inch round tube cake, 4 inches high
1 1/2 cups (11 to 12 large) egg whites
1 1/2 cups sifted (150 grams) confectioners' sugar
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract

1. About 1 hour before baking the batter, place fresh, cold egg whites in the bowl of a heavy-duty mixer. (This will bring them to about 60°F, slightly below room temperature.)
2. Pour the sifted confectioners' sugar, sifted cake flour, and salt into a triple sifter and sift onto a sheet of wax paper.
3. Position a rack in the lower third of the oven and preheat to 350°F.
4. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium. Beat until soft peaks form. Continue whipping and gradually add the granulated sugar, until the whites thicken and form soft, droopy white peaks. Add the vanilla in the final moments of whipping.
5. Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter at a time. Gently pour the batter into an ungreased 10-inch tube pan.
6. Bake until the top is golden and springs back when gently pressed with your fingers, and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
7. Invert the cake pan onto the neck of a bottle or funnel. (If the cake tilts a little, that's fine.) Cool completely in the pan, 2 to 3 hours.
8. To remove the cake from the pan, slip a flexible metal spatula carefully down the side of the pan. Slowly trace around the perimeter to release the cake. When the sides are free, push up on the removable bottom to remove the cake from the sides. Tilt the cake and gently tap the bottom of the pan against the counter to loosen the cake, rotating as you do so, until the cake appears free. Cover the cake with a rack or a plate, and at the same time that you invert the cake onto the work surface, tap it firmly on the surface. Lift the pan from the cake. To serve, slice with a serrated knife using a sawing action.
CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

Answer 4

Here is a good recipe that I use often. It is a perfect size for a large group such as a reunion.
Have fun and enjoy!

White Texas Sheet Cake

INGREDIENTS:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans
PREPARATION:
In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan.

Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.
Shared by MIZZTUCKER

Answer 5

Amish Friendship Cake

"Always save 1 cup of starter for your next cakes, then start with day 2 of the starter instructions instead of having to start a new starter each time. You can also give some starter to friends, or sourdough starter can be used in place of the Friendship Starter."

Original recipe yield:
2 -8 or 9 inch loaf pans

INGREDIENTS
1/2 teaspoon active dry yeast
1 fluid ounce warm water
1 tablespoon white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
3 cups all-purpose flour
3 cups milk
1 cup sourdough starter
2/3 cup vegetable oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 eggs
1 cup white sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts
DIRECTIONS
To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

Answer 6

go to the store and buy white cake. don't add the yokes.

Answer 7

see these recipes
http://www.williams-sonoma.com/prod/RH100064.jsp
http://www.preparedpantry.com/calilemoncake.htm
http://allrecipes.com/Recipe/White-Chocolate-Cheesecake-with-White-Chocolate-Brandy-Sauce/Detail.aspx