Looking for a white cake recipe...

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For my peanut, tree nut, and vanilla allergic child. We can't use any boxes (that I've found anyway) because of the vanilla allergy. Does ANYONE have a recipe out there that I can make for him???

On Feb 22, 2007

Can you use eggs? If so, I'd use a recipe out of a regular cookbook and just substitute another flavoring agent for the vanilla... cake made without any flavoring at all will probably not taste quite "right" if you KWIM... Cake flour usually has a recipe right on the box. Just leave out the vanilla... maybe substitute a little brown sugar/molasses to make up for the taste. Or if you want a 'white' white cake--

Thinking-- peppermint? lemon? Lavender? Orange? Any of those 'extracts' (really just simmered sugar water and a little vodka) could be made without much trouble at home, and therefore wouldn't require any commercial extracts that might be contaminated.

If you are willing to venture a little further afield, culinarily speaking, spice cakes are lovely, and so are carrot cakes. Both could be made from scratch and nobody would ever notice that you didn't use vanilla (or any other extract) in them.

HTH. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

On Feb 22, 2007

Here is a white supreme cake from an old betty crocker cookbook.

This is the one I use when it's for really good friends.

2 cups all purpose flour 1 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening

1 1/2 cups sugar

OMIT THE VANILLA (substitute any other flavour you want)

1 cup milk 5 egg WHITES.

Grease and lightly flour 2 8 or 9 inch round pans. Combine flour baking powder and salt.

In a mixer, beat shortening for about 30 seconds. Add sugar and any flavouring you might use. Beat until fluffy.

Add dry ingredients to and milk alternately to beaten mixture, beating on low after each addition.

Wash beaters.

In a small bowl, beat egg whites until stiff peaks form.

Gently fold egg whites into the mixture.

Turn into pans.

Bake 360 F for 20 minutes or until cake tests done (knife or toothpick comes out clean)

Cool 10 minutes on wire racks. Remove from pans. Cool completely.

This is really good with whipping cream and fuit, or frosting, or metled chocolate etc.

It's worth the extra effort.

What do you do with the 5 egg yolks? I make homemade pudding with them.

1 cup sugar 4 tablespoons cornstarch 4 cups milk 4 egg yolks (I use all 5) 4 tablespoons marg or butter 3 tsp flavouring (lemon, fake almond etc) OPTIONAL

In a saucepan, Combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 minutes more.

Remove from heat. Stir in butter until it melts. Add flovouring if using any.

Pour into a bowl. Cove surface with clear plastic wrap.

Chill without stirring.

TO MAKE CHOCOLATE PUDDING: Increase sugar to 1 1/2 cup. Add 4 squares or 4 ounces unsweetened chocolate. Add with the milk.

Makes about 8 servings.

Hope this helps.

On Feb 23, 2007


That sounds SO good.

[i]Man, I miss eggs sometimes..... [/i]