Welcome to the Cake Decorators Q&A

Hi
when i make sponge cakes, they always turn out quite yellow inside
how do i get it to be paler, almost white in colour?
shari x

Hi Shari

The colour comes mainly from the egg yolks and the butter too. If you want a completely white cake the yolk which provides most of the colour would have to be omitted as in the American style white cake recipes. Or you could try whisking the yolks and sugar until very thick and pale as in Genoise sponge cake recipes. In the creaming butter and sugar method beat these two for at least 10 minutes or until you can see a definite change in colour. Add beaten egg a little at a time until emulsified properly. If you put in the above search box ‘how much egg to add’ you’ll see a couple of answers there which may also help.

Thanks so much!
Will it taste different if I omit the yolks? X

The cake won’t taste eggy because only the whites are used. There’s a recipe here http://iambaker.net/the-perfect-white-cake/ I haven’t actually tried it so can’t vouch for it.

Thx u, think ill test it out tonite.
🙂 x