Very moist, and rises very high, but tastes tinny like baking powder and smells too much like eggs. I halved the recipe and made it with sorghum flour instead of rice flour, and corn starch instead of tapioca, and cooked it in a rice cooker for 40 minutes (my rice cooker has a cake setting.) The cake was completely beautiful and it had a great texture, and stayed together well, but the smell, taste, and after-taste were off-putting. I'm going to cut it into cubes and put jelly on them for trifle.

Reviewed On: Jul. 18, 2008