what is it? lol i dont even know if we have it over here as i always bake from scratch!! so some deatails please would be fab! thanks :) xx
Rosalie, this is the one I have pinned in my boards. Unless you can find boxed ones, homemade might be the way to go. Can't find one here either, and this recipe worked for me..
Really it is a short cut to baking a cake. You add water, egg & oil to the mix to get your cake batter. The cake mix will have some "extras" that from scratch wouldn't, like preservatives, coloring & stabilizers. The first two aren't what I would call good eats. The last is helpful for making the cake turn out properly. (but anyone who has baked from scratch very much knows that a good cake recipe is pretty easy to find & implement)
In the last twenty or so years companies in America have added "pudding" in the mix. Claiming softer, more moist cakes. I prefer from scratch myself, and find that the boxed mixes tend to taste "plastic-y", your mileage may vary. :)
Hmmm, after re-reading I wonder if it is the "yellow" part that you are asking about. White cakes don't use egg yolks to get a slightly different texture and their color is more pale. Yellow cake uses the yolk really texture is the big difference. A person would be hard pressed to taste the difference between yellow & white cake. Though certainly they might have a different mouth feel. :)
I don't know what the difference is in ingredients, but yellow cake tastes closer to pound cake to me, but it is not as dense.
oh and I should say, it is very golden yellow in color.
Normal sponge mix Rosalie like vanilla sponge