This is not an entry but a QUESTION because I've been looking for a good white cake recipe: The cake doesn't look very "white" to me. I see in the glamour shot it's been sprinkled with powdered sugar. Would it look whiter if it were made with a bleached flour? I use country eggs (with a deep orange yolk) and am wondering, can I skip the yolk in this recipe? If yes, how might I compensate -- maybe add some lecithin? <Excellent observations! This flour is not bleached or bromated, which accounts for the creamy baked result. Adding yolks will also change the color of the cake. Remove those yolks for a whiter end result. The whites will provide the leavening and liquid needed for this recipe. Irene @ KAF

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