Anyone have a recipe...?

Question

Anybody have a recipe?
for a yellow or a white cake they care to share? It needs to be REALLY light as it is for a 3-dimensional duck cake for my son's first birthday and the lighter the cake is to be the better it will work in this type of mold. No boxes, I want to make it from scratch for him. Any recipes or recommendations on how to make it lighter are welcome. Even suggestions and recipes for other types are appreciated.
Thanks!

Posted same question about 15 minutes ago but it got lost in the YA! time warp :P

Answer 1

WHITE bUTTER CAKE (You can't gp wrong with this recipe and tips, it will make a great birthday cake) happy birthday to your son btw)

This butter cake recipe is made using the 'combination' method of mixing. This method is similar to the 'creaming' method the only difference being that the eggs are first separated, and while the egg yolks are added to the butter and sugar mixture, the egg whites are beaten separately and are then folded into the batter at the end. You will find that this produces a cake that has additional volume and lighter texture than with the 'creaming' method.

While you can fill and frost the cake layers once they have been baked and cooled, I have gotten into the habit of first placing the layers of cake in the freezer, for at least an hour. This extra step, while it may take a little planning, makes the spreading of the frosting a much easier task. For a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for it to tear. Freezing eliminates this problem. This cake can be assembled the day before serving but if you are garnishing the top of the cake with fresh berries, I would leave this step to just before serving.


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.

White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.

Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.

Makes one - 8 inch (20 cm) two layer cake.



INGREDIENTS:

White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Filling:

1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam OR WHAT EVER YOU PREFER, IT'LL BE GREAT ON THIS CAKE)

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted

zest of 1 lemon or orange

1 teaspoon pure vanilla extract

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Answer 2

here is a great yellow cake recipe...I don't like to buy box recipes for birthday cakes so I was so happy when I found this recipe!! Its light, fluffy and delicious!!

2 cups flour
1 1/2 cups sugar
1/4 cup shortening
1/4 cup butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 large eggs

Preheat oven to 350°F.
Grease and flour 13 x 9-inch pan.
Beat all ingredients on low speed, scraping sides, 30 seconds.
Beat on high 3 minutes.
Pour into pans.
Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes, remove

Answer 3

Here in the central Louisiana the grocers still sell Swan's Down cake flour it is a lite white color and might be just the stuff you're looking for.
If you do find it don't put in a vanilla or almond flavoring UNLESS it's not colored. Try Wilton's baking cake decorating supplies for colorless flavorings. Also don't use the yolk of the egg.

Answer 4

go to robinhood.com