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This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.

Source: The Martha Stewart Show, May Spring 2007
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Ingredients

Directions

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332
  • joyhennessey197
    30 APR, 2016
    This recipe is awesome, love it! I made a gluten free version and no could even tell :) The egg whites were the perfect addition to give my cake the extra volume it needed. I used 140 grams of Bob's Red Mill 1-1 gluten free flour blend per cup of regular flour, so 420 grams in total, and then I also added 2 extra teaspoons of xanthan gum to give it a little extra lift. Gluten free cakes are typically a little dense but with this recipe mine was nice and fluffy.
    Reply
  • rrianejgmailc
    18 SEP, 2015
    I wonder if you could use boxed egg whites for this? Having 8 egg yolks leftover if I were to use whole eggs would necessitate making something else to use up the egg yolks.
    Reply
    • joyhennessey197
      30 APR, 2016
      Hi, I actually used boxes egg whites in my cake and it came out awesome! I definitely was not going to separate 8 eggs and have all those leftover yolks! I used 3 tablespoons of the egg whites per egg, so 24 tablespoons total ;)
  • calliesk
    10 APR, 2015
    can this recipe be converted for cupcakes?
    Reply
  • Annieba13
    25 APR, 2013
    Really nice texture and delicate vanilla taste, worth the effort and the best and freshest ingredients available. Made in an 11 x 15 cake pan, and it needed about 40-45 minutes, no gooey center. Try it, you will like it.
    Reply
  • trishiepooh
    2 AUG, 2012
    This cake was phenomenal !! I was looking for a cake to make from scratch. This cakewas as nice and fluffy as box mix . This was it!!!! It was alot of work but well worth it. I have made it twice!! It is a cross between a good vanilla box mix and a angelfood trully spectacular!!
    Reply
  • Dell58
    12 AUG, 2011
    Ive made this cake several times and each time it was a huge hit. The trick to remedy the gooey middle is a metal baking cone of sorts. I found mine at a local cake decorationg store. You oll and flour it inside just as you do theactual pan, pour a small amount of batter into it and insert in the middle of the cake batter so that your cake is baked with a whole in the middle. The cone contains the plug that you will later insert into that hole, trim, frost and serve . Problem Solved!
    Reply

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