The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 13, 2009
I finally found a white cake recipe that I like to make and holds up well for decorating. The only thing I changed was add 1/2 cup of the sugar to the egg whites and whipped them into meringue. Also, I just folded the meringue into the batter.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 10, 2009
This cake was awesome! I made it for my son's birthday party and it was a hit. Turned out light and fluffy. I froze the 9"x13" cake to cut into a puppy shape and it was very easy to work with. Frosted with Rick's Special Buttercream Frosting on allrecipes and several people said this was the BEST cake they've ever had.
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 7, 2009
Yes add more milk and I beat the egg whites a little stiffer and it was quite a cake! YUMMY! I used a strawbberry cream filling and the traditional all butter buttercream frosting to finish it off.
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Oswego, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 6, 2009
Amazingly easy and ridiculously good tasting! Mmmmmmmm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 27, 2009
This cake turned out better than expected. The only thing I wasn't wild about was the almond flavor - I thought it was a bit strong. I think I will reduce the almond to a 1/2 teaspoon next time. Also, I made this with margarine instead of butter (which doesn't always work) and it turned out great. P.S. - If you don't have a way to sift the flour just reduce the amount to 2 and 1/4 cups. I did that and didn't need to add the extra milk others mentioned. I'm glad I didn't, the milk called for was plenty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 25, 2009
I really loved the flavor of this cake. But I found that it was pretty crumbly - which makes it hard to remove from the pans and to frost. I did add the extra 1/2 cup milk recommended by others - which may have caused the problem.
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Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 23, 2009
nice fluffy texture! Good but not as flavorful as expected.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 23, 2009
Nice recipe, it made a very moist white cake. I baked it in a 9X13 inch pan. It's a little bland on its' own, but would be stellar with some sort of filling...lemon or berry maybe. Maybe it was just plain to me because I made a white cake with white icing! I'm going to try this recipe again in the spring or summer with a fruit filling, it's worth keeping!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Brockville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 22, 2009
I don't like cake, but I made this and I loved it. I feel sick because I ate so much. Did add the extra milk and folded in the whites. I did not sift the flour as I could not find my sifter, so I whisked it, and it seemed to help. Was moist and not too heavy at all. This is my new favorite cake recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 16, 2009
.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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Reviewed: Feb. 15, 2009
Wonderful flavor, but not as moist as I had hoped it would be. I wish I would have read the reviews about adding an additional 1/2 cup of milk, I did add a couple of tablespoons of cream because the batter seemed too thick, but that obviously wasn't enough. It has wonderful flavor, but next time I will be adding more milk. I made 24 lemon filled cupcakes, and topped them with "Best Buttercream Frosting" from this site. Heavenly!
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Maplewood, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 15, 2009
This is an awesome white cake!! I didn't have any almond extract so I added 2 tsp almond paste to the recipe. It's perfect. Not too sweet either. I will definitely be making this again!
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Cooking Level: Intermediate

Living In: Brockport, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
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Reviewed: Feb. 15, 2009
SIFT the flour then measure it, yes there is a BIG difference if you don't. I too used 1 1/2 C milk (maybe use 1 1/4 c next time), made the meringue first then folded it into the batter and added some pureed strawberries to some of the batter. This gave me 24 cupcakes plus a small round layer. I thought these were pretty good, very moist and delicate but there is a hint of eggyness to them. I topped these with a strawberry cream cheese frosting.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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Reviewed: Feb. 15, 2009
being the fool I am, I didn't really follow the directions properly but the cake still turned out delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 14, 2009
Turned out great, thanks a ton for sharing, I substituted white for brown sugar & used orange zest instead of vanilla & almond. Added a little extra milk as the mixture seemed a bit dry. I used white chocolate as frosting, everyone loved it. Tks
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Cooking Level: Expert

Home Town: Darlington, Durham, England, U.K.
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 14, 2009
This cake is excellent. I will admit it took me about two months to get it perfect, because at first it had a cornbread texture. After a few small tweeks it is now the moistest cake besides my mothers that I have ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 13, 2009
I absolutely love this cake, and everyone keeps raving about it every time I make it. I used the extra 1/2 cup of milk(I use 1%), I use I can't believe it's not butter, and i use 2 tsp of vanilla extract and omit the almond extract. I also followed the advice to make the meringue last and fold it in to the batter rather than beating it in. It really is a heavenly cake! I used the recipe on this site for buttercream frosting and it is a to die-for recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 12, 2009
cake was alrite. not to sweet just rite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 10, 2009
This is a very flavorful cake and goes well paired with a cream cheese frosting. However, perhaps I did something wrong because the cake was not moist at all. When I was mixing it I felt that it was to dry and almost kind of dough like. I agree with the other streviewers it could use an additional 1/2 cup of milk in the recipe. All in all not fabulous but still good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 9, 2009
The almond extract has to go. It was way too stong and everyone commented about it. It was also a little dry. I was pretty disappointed.
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Cooking Level: Beginning

Home Town: Red Bluff, California, USA

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