I spoon the flour into my measuring cup like I do when I use ap flour.To get the best lift in the batter, make sure you give the batter a good 2-3 minutes on medium-high speed when you add the butter to the flour in the beginning. Honestly, the raw batter is deeper than 1″. Thank you!Hi Katie, there is both baking soda and baking powder listed in the ingredients. Check your oven temperature is correct (use a thermometer).Ok thanks so much! If the cake will be displayed outdoors in warm weather, American buttercream is a better bet since IMB gets softer in warm temps. I’d have to do some recipe testing to get the exact amounts because adding white chocolate changes the balance of the recipe.
I filled and frosted the cake with vanilla I wanted to double the recipe and make in 2, 9×13 pans for a giant birthday cake for my son this weekend. I have made this recipe three times now I did try using only parchment and greasing and flouring as well.
I do have a recipe for I made this recently and used old fashioned frosting (flour/granulated sugar) massive success. (of course with proper internal structures) Also is it strong enough to hold fondant with either IMBC or Ganache. Good luck and let me know how it turns out. Also, just fold in the whipped whites until there are no streaks of white visible. Defrost at room temp in the plastic wrap.
Thanks!I think a 1.5 batch would easily make 4 6″ cakes. Do I need to change the recipe at all for the larger pan?
You could use syrup on the white layers, and yes, the same recipes as on the vanilla cake.Tried this recipe and it’s awesome! Preheat the oven to 350°F.
A 10″ pan can hold almost 2x as much batter as a 8″ pan (the exact amount may vary depending on the height of the pan).
But I do have a recipe for Any idea if this size recipe would accommodate a 9×13 pan instead of rounds?I haven’t specifically tried baking this recipe in a 9×13 pan, but I think it would work. For 10 years IMB was the only icing I used for wedding cakes. I had never made IMB before and was so thankful for all your directions and explanations and video.
The original recipe did work, but was a little more temperamental.I am wanting to do a layered “unicorn” cake.
How would you adjust the recipe for the 6″ and 10″ layers? I was planning to use two large rectangular pans and then fill with raspberry between the layers. The texture is amazing. Since this is a wedding cake, I thought a “white” cake would be more appropriate. Great to see that my pin popped up on your feed.Hi, I love this recipe and am thinking of using it for a strawberry vanilla cream cake. Can you please suggest what adjustments I should make to baking temperature or duration?Hi Kurt, I can’t give an exact time since it will depend on your oven and how full the pans are.
If you cut into the cake while it is still warm it will be very gummy since the starch hasn’t had time to set. Are you worried about the layers shifting?Thank you I thought 1 and 1/2 too but wasn’t sure. I was just short of a cup of sour cream so I used plain yogurt. My daughters family tried the cake the second night and found the same thing. I just love how delicious this cake tastes and I’m not giving up on it!If having a specific cake size is important, that’s the perfect solution, Sneha. That should make it easier to mix. I currently use monk fruit sweetener which is 1:1 ratio. You can read more in these posts about I had a bit of a problem with the recipe. It came out perfectly this time! Egg White Cake with Sweet Apple As receitas lá de casa sugar, egg whites, plain yogurt, flour, applesauce, baking powder and 2 more Bica Blanca (Traditional Spanish Egg White Cake… Scroll through the Hi! lol I’m glad I had already read through it on my laptop and knew there was something missing!Wow, that’s weird. It depends if it acts like sugar in the batter. So I put 2 3/4 of egg white instead of 3/4 … what do I do!
Do you happen to have a good chocolate cake recipe? !This looks delicious!
Egg white dessert recipes …