You are here

Member since September 2007
0
4.617645

Favorite White/Yellow Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup icy cold water (important)
1/2 cup oil
2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor)
2 tablespoons lemon juice

What you do: 

1. Preheat oven to 375 degrees F. Grease an 8" or 9" cake pan. In a bowl, sift together flour, sugar, baking soda and salt until very light and airy, about 3 times.
2. In a small bowl, combine cold water, oil, and vanilla. Add liquid ingredients (except lemon juice) to dry and combine. Once the batter is combined, add the lemon juice and stir quickly then pour into prepared pan.
3. Bake for 25 to 30 minutes or until cake tests done with toothpick.
This recipe tastes like a typical omni vanilla cake. It rises extremely well and is light, fluffy, moist and rich at the same time.

Preparation Time: 
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I did however have pineapple juice, and baking powder, which is what i used.

ty for the idea, Willowflower! Yea, I used pineapple juice instead of lemon juice, raw sugar, and whole wheat flour. They look more like muffins but taste like a muffin/cupcake hybrid...still delicious!

0 likes

this recipe is the boooooooooommmmmmmbbbbbbbb!!!!!!!!!!!!!!!!!!!!!!!!!! :D

:-D

0 likes

this recipe is the boooooooooommmmmmmbbbbbbbb!!!!!!!!!!!!!!!!!!!!!!!!!! :D

0 likes

Wow, I just made this and it is delicious!!! I was out of lemons, but had limes so I used lime juice instead. I was worried it wouldn't rise properly, but it was perfectly even and fluffy!

Also, for a "slightly" healthier version, I substituted a 1/4 cup of white flour for whole wheat. The color of the cake is a little darker but the taste was not affected! I also used sunflower oil for the cake I don't know if that made a different or not, but it is a nice oil.

0 likes

In addition to this recipe Elizabeth, you could also replace this using a fruit coulis instead of extra sugar and the food colouring.  If your interested go to www.marthastewart.com, type in search box, fruit coulis or Google for your own fruit coulis.  I believe this would add another dimension all together for this already great tasting cake.  Actually, I think that I will try this using the coulis method.  I believe that this method will make the cake more moist and not as sweet, perhaps since the sugar will be decreased the batter will have to be doubled, not really sure, but I am up for the challenge!  For me this cake is so versatile, that it is fun to make.  Thanks for posting your question ER!  I am inspired.  :)

0 likes

Hi Elizabeth,

There is a referrence picture on the first page, top right hand corner.  Just separate your batter into portions, add your colouring, portion into your pans.  Good luck and happy baking ER!

0 likes

I am just wondering how you make the rainbow part?  New to Baking :( Thanks!

0 likes

I made this cake for a co-workers birthday.  I've only made Chocolate Vegan deserts before and was a little anxious to try a new kind, but it turned out great! 

The cake was definitely a little more dense that I would have liked - I attributed that to my over mixing (I made a rainbow cake and had to mix in the food coloring) - but everyone agreed that it was delicious.  My bf watched me make it and as soon as he tasted the batter, he requested one of his own too!  perfection. 

I subbed the lemon for apple cidar vinegar because I really don't like lemon, and it did the job just as well. 

The cake is really easy to make, but its definitely dense.  It rose really well also - which is sometimes hard to find in vegan cakes 

0 likes

This cake was very tasty!! it was a little more dense then i had expected, almost like a sweet bread (maybe i did something wrong) but i topped it with jam and a 'cream cheese' maple syrup frosting! yummmmmm! thank you for the post!!

0 likes

I wanted to make an almond flavored cake and couldn't find a recipe, so I looked for a yellow cake recipe instead.  I made a few changes, and the resulting cake was great!  First, I used whole wheat pastry flour instead of regular flour.  Second, I don't have a sifter, so I just mixed the dry ingredients really well with a fork.  Third, I substituted applesauce for half of the oil.  Fourth, I didn't have enough fresh lemon or lime juice (and my husband can't have the bottled stuff), so I used apple cider vinegar to provide the acidity.  Lastly, and most importantly for my purpose, I substituted pure almond extract for the vanilla extract.  I highly recommend trying this variation!

0 likes

Pages

Log in or register to post comments