CLS is right about cake color, and I'm sure that is why the recipe I provided uses whites only, instead of yolks too. But despite containing butter, this really is a white cake - or at least it came out that way when I made it (butters vary and maybe I had a really pale batch). I suppose it might have had a tinge of color to it, but so as you'd notice. Personally, as a consumer I would prefer a cake with full, rich taste to one that gave up flavorful ingredients in order to be white enough to glow under ultraviolet. And as a chef, I'd prefer a cake that is easier to make. No offense to CLS, whose knowledge of cake confections clearly exceeds mine and whose technique no doubt yields tasty results!

In fact, although I will never know for sure, I think my own wedding cake may have been made according a recipe like the one I provided. Our wedding cake was so delicious that I have always remembered its taste and texture, and wished I could make a cake like it. When I made this cake recipe I said "ah-hah! same cake!" This was 17 years later, mind you, so my powers of discernment are not necessarily trustworthy.

In any case, despite the butter I recommend the cake recipe I gave for wedding cakes - it is white, it is easy, it has a marvelous taste and texture, and from the Casella's preliminary comments it is fairly clear that it is intended for wedding use.

Now, frosting anybody? Do you have a good one, CLS?