Profile PhotoMark Floerke
Post count: 223

Hello @aparna,
If you are not obtaining the desired whiteness, look to your ingredients first.  In North America chlorinate soft wheat flour is used to make brilliant white cake crumbs.  This flour if extra fine, and bleached very white by the chlorination.  The other thing is eggs.  White Cake will have a high proportion of egg albumen.  In a commercial mix this will be as a dry component in the mix.  The end user add water and some whole egg, but less whole egg  than is used in yellow cake or similar mixes.
Provide us with more detail or let us know if this answers your question. Thanks.