A good sponge cake. A very good sponge cake. I will use this recipe for sponge cake! :D I used 1 stick smart balance omega3 & 1/2c shortening, reduced sugar to 1 3/4c, & subbed 1/2t of the vanilla for almond extract. Although no one mentioned it that I read, it looked like too much batter for a 9 x 13 so I went a little bigger with a 9.5 x 13.5. 'Done in 40-45 min. One of those cakes with the browned (but flattened) bubbles on top & a somewhat glossy rectangle in the middle. That's typical of sponge cakes. I gave it a good whipping :D, maybe 2 minutes, before panning it. Guess a knife through was in order to help the bubble situation but it's not a big deal anyway. A 9 x 13 may have worked, but it'd be a full, full baby. When it cools, it shrinks considerably. Not too low, but as long as it doesn't overflow while baking in a 9x13, it'd be okay. :) 'Glad I tried this, but am still looking for the perfect yellow cake. K said I should make it again. What do you know? An unsolicited indirect compiment. :o ;D Topped with "Panda Frosting" which is my version of "best white icing ever". Yummy. THREE days later: Still moist & K wants it for her birthday cake with Panda frosting! Yay! Baking note: The cake tastes fine with Smart Balance, but it does have a division in the batter. You don't taste it, but see it. It's happened before with another cake using it. Guess leave Smart balance for cookies.Ahhh, cookies ... :D 6/13 Yummy,but too flat for cupcakes :(
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A good sponge cake. A very good sponge cake. I will use this recipe for sponge cake! :D I...