'Still in the oven ... 'Has to be 1 tsp vanilla, right? Maybe 1.5 tsp. Uncooked batter looked "normal." In the oven, not - bumpy around the pan edges, small bubbles in the middle I hope I haven't dirtied three cake pans, mixing bowl & beaters for nothing. This is an odd little cake! It doesn't brown like a regular cake. It looks underdone, but it isn't. 'Has a little sugar edge that sticks to the pan, which means too much sugar. This is not a typical cake. It's too lightcolored & textured. 'Still haven't tried it, it's cooling; but it's reminding me of a mix - too fluffy, too sweet - by appearance anyway. Tried it & this is a sponge cake. That's why it doesn't brown too much more than the inside. It made pretty layers (with there being little variation in color & size). The dry "thing": It will be dry if you bake it waiting for it to brown & yes, it could use more butter/shortening/oil considering there are 3 layers (or extralarge eggs will dry, too). 'Made this to use up a large amount of frosting. It did, but the cake wasn't anything special - except to look at. One more note: K said she liked it - except that it had too much frosting. :/
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'Still in the oven ... 'Has to be 1 tsp vanilla, right? Maybe 1.5 tsp. Uncooked batter looked...