I followed the recipe exactly and the cake turned out very good. I needed something to make for a coworker with celiac disease and tried this out as a test run. The cake was moist and tasty, too. I may be biased a bit since my mother is German and I've had cakes like this many times. I'm going to try this with a butter cream frosting (using vanilla pudding made from cornstarch) and I hope the cake will be as successful as the test run! Tips: Fold (don't stir) egg whites in gently. I didn't have any fancy tools. I used the flat spoon that came with my rice cooker. Also, don't over bake. I use a convection oven which likes to dry things out. Start checking the cake 5-10 minutes early given the long baking time. Remember - this is a European-style cake. It's not overly sweet and different in texture from a box cake. Still, it turned out to be a very nice cake.

Reviewed On: Oct. 26, 2008