YES!! Finally a usable cake recipe. Granted a couple adjustments need to be implemented. First, mixing the wet and dry ingredients separatly before mixing them together. No need to beat them just mix until incorporated. Second, make sure your egg whites are very stiff. Third, when mixing the egg whites into the batter FOLD, don't mix. It's ok to have a small lump here and there. Finally, make sure to start checking your cake about 5-10 min before time to ensure you don't over bake. You will achieve a very moist and light cake. Enjoy!

Reviewed On: Feb. 2, 2011

I did as others recommended and we didn't care for it. My children wouldn't even eat it. I make cakes as a side job and never have I witnessed such failure in a recipe. I wonder if using cake flour would make a difference. I will stick to my nearly falling-apart-cake as apposed to this cornbread concoction. I give it one star simply b/c I was able to transform it into a lady finger style sandwich with nutella.

Reviewed On: Feb. 2, 2011

My sister and I run a cake decorating business and we used to use cakes bought from a very well-known superstore (which shall remain unnamed). Once we used this cake we both decided, and with many customer raves, that this would be the only cake we use for our custom cakes. It's moist, flavorful, and very sturdy (surprisingly). We love that we are able to make beautiful and extremely tasty cakes for our customers. Thanks for a dependable recipe!

Reviewed On: Aug. 13, 2010