The whiteout cake from Baked - New Frontiers in Baking (page 55) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for frosting variation

  • Zosia on November 03, 2019

    I decided to bake this recipe as confetti cupcakes, adding multi-coloured jimmies to the batter. A sidebar in the recipe suggests adding an extra egg yolk to give the cupcakes more structure so I did that. The finished cake had good vanilla flavour and a nice, fine crumb but was a little dry and crumbly. There was no baking time given for cupcakes so I may have over baked by a minute or 2. The recipe made 24 cupcakes that I baked for 22 minutes. The buttercream is a cooked frosting that I found to be a little too sweet – I would reduce the sugar by ~1/3 cup next time – but was smooth and silky and did work well with the cake. Though the cupcakes were a resounding success, I’m not sure I’ll make this white cake again but the frosting is definitely a keeper.

  • trudys_person on December 24, 2018

    This was a lovely super-light white cake. I mixed in 1/4 cup of sprinkles for a birthday cake. I didn't try the frosting recipe, but rather used my favourite chocolate buttercream. The icing overwhelmed the cake flavour and texture, because the cake is so delicate. Next time I'll try the frosting in the recipe to see if it is a better match.

  • wcassity on July 26, 2015

    We had high hopes for this - I love vanilla - but it did not turn out. Cake was dense, frosting was terrible - thick and floury, strange.

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