Used frozen corn (February in Jersey is not corn season!), and added some very sharp white cheddar, diced very fine. Cut back on the cayenne a bit, but it was still plenty. Maybe because I didn't thaw the corn the batter came out thicker, but I used a small ice cream scoop to pop them in the fryer. Wow! Lots of flavor, pretty easy recipe, and reheated in a hot oven like a charm. Will make again and again.

Reviewed On: Feb. 21, 2009

A really nice sweet with fruit or just a cup of espresso. A note to the cook that used stevia instead of sugar - sugar is considered a wet ingredient in most recipes, not a dry. It's not the lack of powder or volume that changed the texture, it's the lack of moisture that the sugar brings. Try adding an extra egg white or two to see if it lightens it up for you.

Reviewed On: Dec. 10, 2007

The best fool-proof, versatile cake recipe I've ever used, and I've tried a lot of them. You really can't screw this up if you follow the recipe properly. As for it rising too much, I've never had it happen and I've done more than a dozen of them. 05 april 2009 - update: still my favorite cake ever. If you're doing large batches (i.e. professional baker), make the recipe for 24 portions, and it fits perfectly in a full sheet pan. Also discovered that it works fine if the oven is already preheated; just decrease the baking time and watch it closely.

Reviewed On: May 30, 2007