Success! My only ingredient change was to use just vanilla flavoring--personal preference. All amounts (including the milk) were kept exactly the same. I did change the order of how I prepared the contents by beating the egg whites just before I folded them into the batter. Everything was at room temperature. The texture and flavor were perfect, light, moist, and not too sweet. However, I could see that any technical deviations, e.g. not sifting the flour sufficiently, not measuring exactly, or stirring/beating in the egg whites could produce less than satisfactory results. Happy to find a recipe that really works.
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Success! My only ingredient change was to use just vanilla flavoring--personal preference. All...