Doubling a recipe/texture

I have made your white cake recipe and it tastes good. But I was wondering if you use larger sheet pans to make sheet cakes. I used the white cake recipe and baked it in a 9 x 13 pan. When it came out it was only about 1 in high. Do you double the recipe? and have you had success? Should the texture be very dense and somewhat dry? When I have made this recipe it is not fluffy and moist. What am I doing wrong? I do everything the way you say in your recipe and I fold in the egg whites. HELP!!!!

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Apr 09, 2009
White Cake Problems
by: Michelle (admin)


I have used 1 1/2 the recipe lots of times without a problem (my mixer won't hold any more than that at once). You would have to check the cup capacity of your 9 x 13 pan to see if you need more batter. but I would guess the answer is yes.

The recipe, as is, makes about 8-9 cups of batter and I think a 9 x 13 pan is about a 14 cup capacity, so you could try 1 1/2 times the recipe. Just use enough batter to fill the pan about 2/3 full and you should be good.

It will be quite a long baking time for a large pan like that so I would suggest using a heating core, if you have one, to prevent the cake form drying out. If you don't have one, you can make one by taking the top, bottom and label off a small, cleaned can, like a tomato paste can or similar. Grease the inside and outside and place in the center of your cake pan after you've poured the cake batter in. Bake as usual and remove after the cake has baked and cooled for about 15 minutes.

White cake will be a little drier than others since it contains no yolks (which add moisture), but if it's too dry it's probably spent too long in the oven. The heating core should help this.

Hope this info helps.

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