Reviewer:

tara

Cooking Level: Expert

Home Town: Greenlawn, New York, USA

Living In: Canoga Park, California, USA

Reviewed: Oct. 19, 2008

I agree with the previous reviewer. This cake tasted eggy to me. I used an angel food cake pan. It tasted good with peanut butter cup ice cream though. :)

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3 users found this review helpful

Reviewer:

missava

Reviewed: Apr. 1, 2003

I didn't like this too much because it was a bit too "eggy" tasting, but that may be the case with most sponge cakes (Im not a sponge cake conesseur)

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4 users found this review helpful

Reviewer:

CRISPYSTUFF

Cooking Level: Expert

Reviewed: Jul. 31, 2002

I made this sponge cake again in muffin pans (using paper muffin cups)... and this really helped solve the problem of it sticking to the pan. I recommend it!

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7 users found this review helpful

Reviewer:

Erin K.

Reviewed: Nov. 20, 2001

This cake is a great tasting, easy cake. I almost didn't make it because of the previous review but saw the editor note and proceeded. My young son helped make it. Also is a great recipe for using milk that is about to go bad ... LOL! Thumbs up!

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8 users found this review helpful

Reviewer:

SISTAGIRL

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 12, 2001

I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe, and apologize for the inconvenience.

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9 users found this review helpful