Im from england cant get betty crocker white cake mix anyone got a good white cake recipe?!
Answers:
I am a former chef from Canada and there must be something at Tesco, ASDA, Sainsburys or Morrison's to fit the bill, I could give you a recipe, but it is similar to a Victoria Sponge only you add the fat in the beginning and more leavening like baking powder, even use self-rising flour!.
Betty Crocker cakes use a lighter batter, and white is just not as yellow as a darker cake, any home made butter cake and use more egg whites than yolks even adding them beaten to a meringue and folded in to lighten the batter, and slower baked to keep it from drying out!. If you have any further questions let me know, I travel to Liverpool 2 times a year to see friends and relatives, and have seen similar products there in the shops!.Www@FoodAQ@Com
Betty Crocker cakes use a lighter batter, and white is just not as yellow as a darker cake, any home made butter cake and use more egg whites than yolks even adding them beaten to a meringue and folded in to lighten the batter, and slower baked to keep it from drying out!. If you have any further questions let me know, I travel to Liverpool 2 times a year to see friends and relatives, and have seen similar products there in the shops!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Creamy-Whit!.!.!.
OR
King Arthur's Elegant White Cake
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup of vegetable shortening
1 tablespoon baking powder
1 3/4 cups sugar, preferably superfine
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites
2 3/4 cups bleached cake flour
1 cup milk
Instructions:
Preheat the oven to 350 degrees, grease & flour the cake pans, or line with greased parchment paper!.
Cream together the butter, shortening, baking powder, sugar, salt, vanilla & almond extracts for about 5 minutes, until fluffy & light!.
Add the egg whites to the creamed butter mixture, one at a time & beat well after each addition!.
Add the flour in 3 portions, alternating with the milk, beginning & ending with the flour!. Stop the mixer & scrape the sides & bottom of the bowl when necessary!.
Pour the batter into your prepared pans & bake until a tester comes out clean!.
Approx 25 minutes in 8 inch pans, 25 to 30 in 9 inch pans, & 35 in a 9x13
Remove the pans & let cool on a wire rack for 10 minutes!. Turn the layers out, but let it cool upright!. Be careful, this is a delicate cake when warm!
This recipe yields two to three 8-inch rounds, two 9-inch rounds, or one 9 x 13-inch cake!.
OR
WHITE VELVET CAKE (The Cake Bible)
4-1/2 large egg whites (4 full liquid ounces)
1 cup milk, divided
2-1/4 tsp!. vanilla
3 cups sifted cake flour
1-1/2 cups granulated sugar
1 Tblsp!. plus 1 tsp!. baking powder
3/4 tsp!. salt
12 Tblsp!. butter, softened
Preheat oven to 350 degrees F!.
In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla!.
In the large bowl of an electric mixer combine the cake flour, sugar, baking powder and salt and mix on low speed for 30 seconds to blend!. Add the butter and remaining 3/4 cup milk!. Mix on low speed until dry ingredients are moistened!. Increase to medium speed and beat for 1-1/2 minutes!. Scrape down sides!. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition!.
Pour batter into prepared pans and smooth surface with a spatula!. Pans will be about 1/2 full!. Bake 25-35 minutes or until a tester inserted near the center comes out clean!. Cakes should start to shrink from the sides of the pans only after removal from the oven!.
Let cakes cool in pans on racks for 10 minutes!. Loosen sides with a small metal spatula and invert onto wire racks!. To prevent splitting, reinvert so the tops are up and cool completely!.
Frost as desired!.
Note: Two 9×1-1/2″ cake pans should be greased, bottoms lined with parchment or wax paper and then greased again and floured!.
Can be frozen for two months!. Texture is most perfectly moist the same day as baking!.
Www@FoodAQ@Com
OR
King Arthur's Elegant White Cake
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup of vegetable shortening
1 tablespoon baking powder
1 3/4 cups sugar, preferably superfine
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites
2 3/4 cups bleached cake flour
1 cup milk
Instructions:
Preheat the oven to 350 degrees, grease & flour the cake pans, or line with greased parchment paper!.
Cream together the butter, shortening, baking powder, sugar, salt, vanilla & almond extracts for about 5 minutes, until fluffy & light!.
Add the egg whites to the creamed butter mixture, one at a time & beat well after each addition!.
Add the flour in 3 portions, alternating with the milk, beginning & ending with the flour!. Stop the mixer & scrape the sides & bottom of the bowl when necessary!.
Pour the batter into your prepared pans & bake until a tester comes out clean!.
Approx 25 minutes in 8 inch pans, 25 to 30 in 9 inch pans, & 35 in a 9x13
Remove the pans & let cool on a wire rack for 10 minutes!. Turn the layers out, but let it cool upright!. Be careful, this is a delicate cake when warm!
This recipe yields two to three 8-inch rounds, two 9-inch rounds, or one 9 x 13-inch cake!.
OR
WHITE VELVET CAKE (The Cake Bible)
4-1/2 large egg whites (4 full liquid ounces)
1 cup milk, divided
2-1/4 tsp!. vanilla
3 cups sifted cake flour
1-1/2 cups granulated sugar
1 Tblsp!. plus 1 tsp!. baking powder
3/4 tsp!. salt
12 Tblsp!. butter, softened
Preheat oven to 350 degrees F!.
In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla!.
In the large bowl of an electric mixer combine the cake flour, sugar, baking powder and salt and mix on low speed for 30 seconds to blend!. Add the butter and remaining 3/4 cup milk!. Mix on low speed until dry ingredients are moistened!. Increase to medium speed and beat for 1-1/2 minutes!. Scrape down sides!. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition!.
Pour batter into prepared pans and smooth surface with a spatula!. Pans will be about 1/2 full!. Bake 25-35 minutes or until a tester inserted near the center comes out clean!. Cakes should start to shrink from the sides of the pans only after removal from the oven!.
Let cakes cool in pans on racks for 10 minutes!. Loosen sides with a small metal spatula and invert onto wire racks!. To prevent splitting, reinvert so the tops are up and cool completely!.
Frost as desired!.
Note: Two 9×1-1/2″ cake pans should be greased, bottoms lined with parchment or wax paper and then greased again and floured!.
Can be frozen for two months!. Texture is most perfectly moist the same day as baking!.
Www@FoodAQ@Com
Morrisons sell it - Www@FoodAQ@Com