I’m trying to find a good white wedding type cake recipe that is moist with good flavor. I see a lot of recipes have either buttermilk…sour cream…or some have pudding mix in them. Has anyone found a certain way that turns out the best? Thanks
Also….what is the difference between cake flour and regular flour?
The main difference in the two flours is that cake flour is lower in protein. It makes for a more tender cake. As far as white cake, it is not something I do very often. I do have a vanilla recipe with only egg whites that is very tasty but it is not pure white because of the butter. If you are interested this is the one I use http://www.karascouturecakes.com/perfect-vanilla-cake/