This cake was absolutely delicious, so light and airy and perfectly sweet. I baked in loaf pans and didn't have much trouble with removing the cake (we were prepared to serve from the pan just in case) by running my knife along the edges and having dusted with flour beforehand. I didn't have cake flour or cream of tartar on hand, so I used substitutes for both. I used 1 tablespoon cornstarch and the rest of the 1 cup all purpose flour. I replaced the cream of tartar with lemon juice after searching the internet for a suitable swap. Really, I decided to make the cake so I wouldn't waste leftover egg whites from baking other desserts that called for yolks only. I'm so glad I did, the cake was a hit!
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This cake was absolutely delicious, so light and airy and perfectly sweet. I baked in loaf...