ISO: white cake recipe from scratch

[DAR Lady]

I do not like cake mixes and the recipe I have been using doesn't make a large enough cake. I got it from a magizine I used to get called Mailbox News and they no longer exist. I think the recipe had an error in the ammount of water used and it's not one I want to keep using.
I just want a nice simple white cake to frost with a special coconut icing recipe I love. Can anyone give me a hand?

[Zeldaz]

You get a whole lot if you use the recipe search box. This one was the second one on the list and is pretty simple. White cake

[DAR Lady]

Thanks, and I will use the search box from now on, but that recipe calls for whole eggs which, IMHO makes it a yellow cake.

[pinky kookie]

What about this good recipe with 4 egg whites, beaten?

WHITE CAKE RECIPE -
By Dr Gaellon - 1 review -
http://www.food.com/recipe/white-cake-323320

Or maybe this other recipe for white cake mix with no eggs?

EASY OVEN WHITE CAKE MIX RECIPE -
By looneytunesfan - 1 review -
http://www.food.com/recipe/easy-bake-oven-white-cake-mix-151913

[Dee514]

Snowy White Cake 1960

Simple White Cake

Best Classic White Layer Cake With Raspberry-Almond Filling

More White Cake recipes

[DAR Lady]

Pinky, the one for the Easy Bake oven is not something I think I'd like to waste this delicious frosting on LOL But the one from Dr.Gaellon is nearly identical to one I found from an Amish cookbook so If it came from his mom's cookbook i'll bet it's delicious. I'm going to make that one. I had half a dozen recipes I had found but I was hoping someone on this board would come up with a family favorite and it looks like you did in Dr. Gaellon's.
Thanks much and have a great Veteran's day!

[pinky kookie]

U R very welcome, DAR Lady. I appreciate your response and glad to know that I could help you to find that family favorite recipe from Dr. Gaellon's Mom notebook for that special coconut icing recipe you love.

Hope you enjoy it and also have a nice Veteran's Day.

[DAR Lady]

Dee, I saw your post and wanted to let you know I did check some of them out to try. I was intrigued by a couple of them although one I was intserested in ( the Rich White Cake with Strawberry Frosting) had what I think might have been an error in printing and I'm going to see if I can contact the baker and find out about it. Just wanted to thank you, and others, for your help.

[Dee514]

DAR Lady wrote:
Dee, I saw your post and wanted to let you know I did check some of them out to try. I was intrigued by a couple of them although one I was intserested in ( the Rich White Cake with Strawberry Frosting) had what I think might have been an error in printing and I'm going to see if I can contact the baker and find out about it. Just wanted to thank you, and others, for your help.

If you are referring to the 1 tablespoon baking powder; 1 teaspoon baking powder, it is because the food dot software will not accept 1 Tablespoon + 1 teaspoon baking powder on the same line - so it had to be put on two lines as if it were two ingredients.

[DAR Lady]

Thanks, I had sent a note to the poster, but wasn't sure i'd get an answer since she posted this recipe in 2006. I really appreciate the clarification. going to try this one soon.
I also noticed a white chocolate cake recipe there. I used to make wedding cakes and i always used a white chocolate cake recipe I got from the 1991 issue of Bon Appetit`. it was a delicious cake. Thanks again for your help.

[1Steve]

This is the one I make:

http://www.food.com/recipe/classic-white-cake-16216

[DAR Lady]

Thanks Steve, I have just made Dr. Galleon's recipe but haven't tried it yet. I baked up nice though.
Next time I'l try your recipe, It looks good and I love that I dont' have to beat the whites and fold them in. I tend to over fold and then the cake is a bit tough. I know better LOL but I just can't resist. Have a great day

[duonyte]

Just curious - did you ever try that recipe for pumpkin pie made with slices rather than puree?

[DAR Lady]

Good afternoon dunoyte. No, not yet, and I probably won't this year as I have acquired more information about it and learned it is best made fresh. I usually use sugar pumpkins but my friend who owns a little curb market turned me on to a "Long Island Cheese pumpkin" that is a different kind than most use. Sooo, I bought one of those and , because I don't know enough about pumpkin to tell how long they will last, (want it for Thanksgiving) and not wanting to possibly lose it,I have baked and pureed` it and frozen it to use for Thanksgiving. I'm going to start practicing making crusts so i'll have then down by then. I know that sounds weird but since I don't make a lot of pies and the crust, for me, has to be one like my grandmother made. To me if the crust is not good the pie is no good. But to get it right I have to practice . It usually take about 4 and then I can make them perfect every time as long as I keep making one every week or so
Anyway, I'll let ya know how the LI Cheese pumpkin pie is. My niece is the pumpkin pie connoisseur in the family. Personally , my favorite is Chocolate Cream or pecan, so one of those is in order too.

[duonyte]

I went ahead and posted the recipe, Chunky Pumpkin Pie
.That way you can save it to a cookbook rather than try to remember which post it was in.