Any Home Bakers Here?

[ronott1]

Got a good vanilla cake recipe

Do you want the cupcake to be white or will yellow work?

This one will make either type depending on the eggs you use:

Classic White Cake

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

For cupcakes: Line muffin pan with cupcake paper. Fill 3\4 full. Bake at 350 for about 20 minutes. Check at 15 minutes. Test for cooked using the method below

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

 

[DigMyChicks]

Do you want the cupcake to be white or will yellow work?

This one will make either type depending on the eggs you use:

Classic White Cake

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

For cupcakes: Line muffin pan with cupcake paper. Fill 3\4 full. Bake at 350 for about 20 minutes. Check at 15 minutes. Test for cooked using the method below

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

Awesome! Thank you!

 

[ronott1]

Awesome! Thank you!

Have fun baking!

 

[wyoDreamer]

Thank you! Practice really helped

Here the finished ww round loaf View attachment 1228500
Could of cut a bit deeper in the slashes, oh well

Thank you! Yes, I’d love to see yours when you make it! What I really like about this kind of bread is you can tear it into nice little rolls very easily. Good forum here with company and such

Is that WW round from the Epi Bread recipe? It looks good!

 

[DigMyChicks]

Have fun baking!

Always!

 

[sfgwife]

Thanks Debby! I have a recipe I can use but open to others. She wants white and marble. I don’t have any powdered sugar...unheard of in my house! They are good unfrosted. I am down to 1 farm fresh egg...noone has layed todayI do not want to buy them.

You can make your own powdered sugar. Reg sugar and a bit of cornstarch. I cant remember the ratios.

 

[DigMyChicks]

You can make your own powdered sugar. Reg sugar and a bit of cornstarch. I cant remember the ratios.

I just looked it up...1 cup sugar and 1 T cornstarch...thank you!

 

[pennyJo1960]

You can make your own powdered sugar. Reg sugar and a bit of cornstarch. I cant remember the ratios.

wow never knew that thanks

 

[Aria]

Working on a NEW Seven Grain Bread Recipe had a new experience. RON, you probably have the answer to this one. I purchased a White and Blue package, Yeast
that was compressed, hard as a brick. When I opened it, it became normal (not like a brick). Did NOT read the directions. ASSUMED yeast was yeast and it should go into
warm water. The yeast did NOT bubble, like usual. Checked the date, fine.

The bread DID NOT rise...and it came like a BRICK. Tastes ok. Would NOT brown.
Then I read the directions on the package Fleishman's Instant Yeast. It said to add
the yeast to the flour, wait 30 seconds and then proceed and use twice the amount of
water in the recipe.

I know I should have read the directions FIRST. Now I really do NOT want to continue the use this yeast. It was $4.19 for one pound. What a day of baking.
EEK. Aria

 

[rjohns39]

@ronott1 I'm trying to locate your yeast pancake recipe here. Or another pancake recipe that is good with fruit added. Can you point me in the right direction?