I've been a faithful fan of Allrecipes for years, but always stayed quietly underwater. This cake inspired me so much that I finally made an effort to register so that I can write a review, for I felt it just wouldn't do this cake justice otherwise. Thank you, Carol, for 1000 times for this recipe! I don't consider myself too experienced of a baker, and my first try turned out perfectly, having exactly the texture that I've always dreamed my cakes should be but never came true until now. I followed Laura Taff's alterations: 1 & 1/2 c. skim milk and 1/2 c. butter with 1/4 c. canola oil. In addition, I used powered sugar instead of granulated sugar. Per Laura's suggestion, I switched around step 2 and the first half of 3 in the recipe, i.e., mixing the batter first before making the meringue. I sifted the cake flour before measuring, and then sifted 4 times after adding in the baking powder and salt. I beat on low really well after each addition of a small amount of flour/milk. I used 3/4 c. cartoned egg whites and it did work - just had to beat longer. I folded in the meringue with a wooden spoon, and I used an oven thermometer to make sure it was preheated and kept at the right temperature. I used aluminum cups and baked for 20 minutes. Aluminum is superior to non-stick or silicone. The result was so perfect that I almost cried. My coworkers all went crazy after those cupcakes. Again, the key is to execute this recipe with the diligence and patience of a scientist. Three key

Reviewed On: Sep. 22, 2009