Reviewed: May 19, 2012

looks, smells and tastes good. I made it straight vanilla instead of lemon. Good base cake

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1 user found this review helpful

Reviewer:

vkvhawk

Reviewed: May 6, 2012

This recipe cooked up very nicely but tasted way too eggy for me. Will not try it again.

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1 user found this review helpful

Reviewer:

FeedMySheep

Cooking Level: Intermediate

Living In: Nashville, Indiana, USA

Reviewed: Feb. 16, 2012

I have used this recipe a billion times and have never been dissapointed! I always take out the lemon extract and replace it with vanilla, also I take out the zest completely! Holds up extremely well when carved, frosted, and cut and has a great texture and taste! I have never baked it for the full time and it has never been over/under done!!!!!!!!

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5 users found this review helpful

Reviewer:

duckpants

Reviewed: Feb. 10, 2012

Fantastic!!

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1 user found this review helpful

Reviewer:

Lori Ford

Cooking Level: Intermediate

Home Town: Preston, Ontario, Canada

Living In: Brantford, Ontario, Canada

Reviewed: Jan. 9, 2012

absolutely de Licious!!!!!!!!!!!! just one thing, an hour baking time was too long for my oven. i took it out when the timer read 45 min. but when i bake this again, ima stop at 35 min and see. it was disgustingly good.

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3 users found this review helpful

Reviewer:

Mia

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jan. 1, 2012

very good...and moist..only took 45 min in my oven

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4 users found this review helpful

Reviewer:

kimtomblin@comcast.net

Reviewed: Dec. 27, 2011

I did use this recipe to make home-made Twinkie™-like filled pastry... and this didn't give me any heartburn like its name-sake. I filled them with various fillings such as a wonderful ganache with butter-crunch cookies, vanilla-bean pastry cream filling, and almond schmear. I was in heaven!!! Because I was planning to use other flavors, I only used Mexican vanilla as my flavor base. This recipe is a keeper!!! And no -- I'm NOT sharing. They can make their own!

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3 users found this review helpful

Reviewer:

Borderbumble

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Cooking Level: Expert

Home Town: La Habra, California, USA

Living In: Kenai, Alaska, USA

Reviewed: Dec. 23, 2011

This cake turned out very dry. Maybe sponge cake is supposed to be dry? I won't use this recipe again.

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2 users found this review helpful

Reviewer:

marybethptc

Reviewed: Nov. 6, 2011

This is a very nice recipe. Used it for a Jelly Roll came out very good. I will Def. make it again.

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2 users found this review helpful

Reviewer:

chonir01

Reviewed: Oct. 3, 2011

I made this in time for my birthday for my family. First time I attempted to make a sponge cake! I halved the recipe and made about 10 cupcakes with this. Baked at 325 degrees for 35 min. The cake itself was just-right in sweetness so I didn't need frosting. I cut each cupcake in half and spread berry-flavored Chobani (kiddie version that is whipped) with some jam in the middle, sprinkled some powdered sugar on top, and served it. Deelish.

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2 users found this review helpful