Above is my college graduation party cake that I made from scratch. Everything, including the icing you see and the cake and filling you do not see. The cake was half chocolate with chocolate buttercream (the biggest hit) and half yellow with strawberry filling (which, by the way, tastes a lot better than the commercial kind in my opinion).
I could discuss more about the cake’s design and filling. But, as you can see in the title, that is not what this post is about. It is about the struggles I’ve gone through with baking yellow cake from scratch.
Yes, I get it. You can’t see the cake on the inside, because I hadn’t cut it yet. However, I will say that this recipe, is perhaps, the best yellow cake recipe I could find.
It’s a chiffon kind. You use egg whites to make meringue as well as cream of tarter. It tasted delicious. In fact, I was the only one to eat the yellow cake section at my graduation party.
For years, I would make different yellow cake recipes from different sources whether it was the Internet or print books. Not one has tasted as good as this one. For a while, I wouldn’t make yellow cake from scratch. In fact, I’d preferred the boxed mixes a lot more. I’m not kidding. The other recipes tasted bad.
I learned to revisit making vanilla cake from scratch because one of my friends has a peanut allergy. I was surprised to learn how limited people with peanut allergies are when it comes to food, including unexpected places. So I had to be extra-careful with what I served at my parties.
You can search the vanilla chiffon cake recipe on Google. You may love it.