White Buttermilk cake
Posted: 02 May 2014 04:23 PM   [ Ignore ]
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I have a recipe from Canadian Living for a very nice basic White cake, and I’d like to know if I could substitute all egg whites in it. I love Rose’s White Velvet Butter Cake, but I prefer the crumb of a “leaner” cake using A/P flour for kids’ Bdays and Cupcakes. (I have the feeling the high fat and sugar content of RLB’s recipes is what causes my problems with cupcakes separating from the cases ARGH!) The ingreds for the CL recipe are:
1-1/2 cups (375 mL) butter
2-1/4 cups (550 mL) granulated sugar
3 eggs, separated
1-1/2 tsp (7 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) buttermilk
They make it using the butter method, separating the eggs and adding the stiffly beaten whites last. Perhaps some of you experts out there could tell me if whites alone would work or if the lack of yolks would have to be compensated somehow. I have a glut of whites just now. Thanks!

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Posted: 06 May 2014 07:27 AM   [ Ignore ]   [ # 1 ]
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Looks interesting.  I haven’t tested it, but would expect no real problems with the substitution.  Basically, you would sub unbeaten whites for the yolks at a ratio of more than 1 (off the top of my head I’m not sure of the exact correct ratio).  That would give you more liquid, less fat, less emulsification and more structure.  I would expect the cake to be a little less fine crumbed and a tad drier. 

Please report back if you do try the substitution smile

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Posted: 06 May 2014 08:57 AM   [ Ignore ]   [ # 2 ]
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kuchenbaaker - 02 May 2014 04:23 PM

I have a recipe from Canadian Living for a very nice basic White cake, and I’d like to know if I could substitute all egg whites in it. I love Rose’s White Velvet Butter Cake, but I prefer the crumb of a “leaner” cake using A/P flour for kids’ Bdays and Cupcakes. (I have the feeling the high fat and sugar content of RLB’s recipes is what causes my problems with cupcakes separating from the cases ARGH!) The ingreds for the CL recipe are:
1-1/2 cups (375 mL) butter
2-1/4 cups (550 mL) granulated sugar
3 eggs, separated
1-1/2 tsp (7 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) buttermilk
They make it using the butter method, separating the eggs and adding the stiffly beaten whites last. Perhaps some of you experts out there could tell me if whites alone would work or if the lack of yolks would have to be compensated somehow. I have a glut of whites just now. Thanks!


KUCHENBAAKER:
  Good morning. Yes, you can modify this recipe for employing egg whites. You must use 8 whites with cream of tarter. & whipped to just under stiff peaks whites…not stiff just under what I call FIRM peaks. You need to reduce the buttermilk to 1,25, cups & in so doing reduce the baking soda to 1/2, tsp MAX.  I would consider using BLEACHED AP flour in this instance.

Remember in whipping whites use tarter or lemon juice & part of the sugar… blend in at the end of mixing with a spatula about 1/4th or 1/3rd till blended in & the balance in till no whites are showing. Quickly into the oven.

Good luck & let us know how well you have done.

  Good luck & enjoy the rest of the day.

  ~FRESHKID.

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Posted: 06 May 2014 04:44 PM   [ Ignore ]   [ # 3 ]
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Thanks for the help - I will definitely try this out - although 8 whites seems like an awful lot to sub for 3 whole eggs. I would also be inclined to use some of the sugar quantity in the beaten whites (more like a traditional meringue) to stabilize them and prevent loss of volume when folding in. In Canada we don’t have bleached vs unbleached A/P flour - I think it’s all unbleached. So I will likely sub a couple Tbsp cornstarch to lower the gluten percentage a bit. Our flour is very “strong”, and I have found this gives a nice fluffy texture but not “melt in the mouth” as with all Cake Flour. (which is 4x the cost and crumbles too much for children to eat without a mess!). I just did Joanne Chang’s Midnight Chocolate Cake this time - also subbing the A/P flour & cornstarch and it turned out just great! And they didn’t pull away from the baking cups - hurrah!!! Will post again when I try your suggestion!

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Posted: 02 September 2014 03:28 AM   [ Ignore ]   [ # 4 ]
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seems pretty and tasty. i will try it this weekend. as every weekend i make a cake and every time i use new tricks and tips.

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Hi, I’m Navjot Singh from Chandigarh, Punjab. Its my Hobby to cook the cakes and every weekend i try to bake a cake with new recipe. I like chocolate nut cake and cupcakes a lot. The recipe of these are on my finger tips. Sweet Tooth Online

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Posted: 05 September 2014 12:25 AM   [ Ignore ]   [ # 5 ]
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Hi everyone! I finally am getting around to posting the pictures of the White Buttermilk Cake Layers I made. The layer on the left was made with all whites as per Freshkid’s modifications. The layer on the right was made according to the original recipe with whole eggs. As you see, the left one is somewhat paler in colour - which showcased the multi-coloured Nonpareils in the batter to better advantage. I found it a bit fluffier as well. All in all - a happy success! Thanks again for all your help - now I know what else to use leftover eggwhites for!

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