This cake turned out great. I just made it for my son's birthday party. I made two versions and cooked them in a 9x13 nonstick pan lined with parchment paper. The first batch I made my own cake flour with 2tbl cornstarch and 1/2 tsp baking powder per cup of flour (and in addition, I still added the 2 tsp baking powder the recipe calls for). I also used buttermilk instead of milk and added 1/4 tsp baking soda to counteract acidity. Finally I used four egg yolks and two eggs - beating the egg whites and folding them into the batter before the flour addition. The batter was so thick I thought it was a dud but this turned out fluffy, rose nicely,was fantastic. The second batch I again made my own cake flour and used regular milk and four eggs, beating the egg whites and adding them after the flour. The batter was not as thick which I thought would work better but this cake turned out only OK - it didn't rise as much, was a little overdone looking. Didn't taste bad, just wasn't as good as the first. So to review - I would suggest using buttermilk and six egg - eight egg yolks. For those that had dry texture - one reason could be the eggs weren't at room temp - if they are cold they will ruin your cake.
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