Looking for fluffy cake recipes

Hello! I am looking for some great fluffy cake recipes for a wedding cake I'm making. I would love a lemon cake, white cake and chocolate cake recipe that have about the same consistency as a cake mix. Thanks so much!

I have a chocolate buttermilk cake that fits the bill, filled with chocolate mousse, this cake is amazing!

The white wedding cake recipe and the lemon cakes however are not quite as fluffy as a cake mix though. The ones that I have use butter in the recipe and they tend to be a little firmer. If you make sure that you serve the white and lemon cakes at room temperature they will be fluffier. Seeing as this is a wedding cake, by the time it is served it will be warmed up and perfect.

Thank you!
by: Sherri
Thank you so much for these recipes! I can't wait to try them.

You are very welcome :-) I hope you like them.

EGG WHITES

by jules
(zim)

Hi

How best can I beat my egg whites to add to the cake mixture. It says to beat them until stiff but what exactly should they look like ?? does this mean I have to beat until they have all bubbled up leaving no liquid at all at the bottom. How do I fold them in the cake mixture and to what extent????

Secondly how best can I spread butter cream on the cake without crumbs and make it very smooth.

For a best tasting vanilla flavor what quantities of vanilla essence do I put for a 8 inch cake.


Regards

Hi Jules Beat your egg whites until they hold their shape as in the picture above. They should not be too stiff as to be dry and there should be no liquid in the bottom of the bowl. You will get the feel for the best texture and the right amount of stiffness the more you bake.

To fold the egg whites into the cake batter add a small amount first to the batter and fold that in then incorporate the rest gently. The egg whites help to lighten up the batter because there is air incorporated into the whipped white. It's ok to have a slight amount of streaks of the whites in the batter.

Crumb coat your cakes prior to the finishing coat. This just means to put a layer of buttercream onto the cake to seal in the crumbs. Once you do that you can go ahead and put your finishing coat on to your cakes. I sometimes use a hot spatula (dip it in hot water and wipe off the excess before spreading) to smooth the buttercream. There is an excellent tip form another visitor here at this post on smooth buttercream in the comments section. She uses the VIVA method.

VanillaA 1/2 a teaspoon of vanilla should be a good amount for that size cake.
Good luck. Thanks for some great questions. I hope I have helped you out. Happy baking!!!

Egg whites
by: Anonymous


thanks Lo... for a great answer. I appreciate very much


HAPPY BAKING FOR SURE !!!!!!!!

Fluffy Cakes?

by Cherise

Is there a tip you can give me on what I can use to make my cakes more fluffy and lighter rather than heavy and dense? Is it eggs that makes it fluffy or milk?

Hi Cherise,

The egg whites whipped are what add to the fluffiness of the cakes. The air is whipped into the whites and then folded gently into the cake batter.

I emphasize gently so that you don't de fluff the whites. I don't think that de fluff is even a word. But I like it.

Hope this helps!

Comments

Fluffy Cakes Solution
by: Anonymous

Hi Cherise,

The egg whites whipped are what add to the fluffiness of the cakes. The air is whipped into the whites and then folded gently into the cake batter.

I emphasize gently so that you don't de fluff the whites. I don't think that de fluff is even a word. But I like it.

Hope this helps!