The reviewer gave this recipe 1 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 18, 2008
I thought this cake was bland and dry, even though I added the extra 1/2 cup of milk others suggested. I had very high expectations after reading all the reviews and was very disappointed. I will continue my search for a great tasting, moist white cake as this is not it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 15, 2008
A lovely light & moist cake. I left out the almond essence as I really dislike it. Had to add an extra half cup of milk as the mix was a little dry before baking. Good base for adding any additional flavour you like.
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Photo by Hot Chilli

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 15, 2008
While the cake is delicious, it takes WAY too much time for me. Between the sifting and beating, it took me quite some time to put this together, which is the challenge of a white cake, I suppose. I'll stick with my dense, dark chocolate cakes from now on...less work!
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Photo by Christine and Matthew

Cooking Level: Intermediate

Home Town: Northampton, Pennsylvania, USA
Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 7, 2008
amasing!!! Made a three tier cake for my daughter's b-day and everyone loved it!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 3, 2008
Excellent recipe - hands down best white cake I've ever made. Just increase milk to 1 1/2 cups, and it's perfect.
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 29, 2008
Wow..wow..wow. This will be my permanent white cake recipe (I have a cake decorating business)!! I followed the directions exactly, but I folded the meringue in first and then beat it in. It was so moist and fluffy! The whole family loves it! I can't wait to hear what the customer says!!!
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Photo by KRISTENW

Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 23, 2008
Wow! Wow! Wow! This cake is gorgeous, its so light and fluffy, it practically melts in your mouth. I had to make a spare cake just so i would have enough to serve with hungry little fingers constantly pinching a taste here and there lol. The only thing i would recommend is make sure you cream the butter and sugar for long enough - around 5 mins, the lighter the butter and sugar the lighter the cake will be. I also used castor sugar and found the texture to be marginally smoother... overall, this is a gorgeous cake.
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Photo by Michelle Mac

Cooking Level: Professional

Living In: Central Coast, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 16, 2008
Omg!!!This is THE BEST CAKE I have ever had....Thank You for the recipe...I have been searching for "the perfect cake" forever and this is definatly it...I made 2 seperate cakes and they both turned out PERFECT!!!Yay!Everyone loved them.
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Photo by luvs2shop

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Parma, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 14, 2008
It wasn't quite what I had expected. I thought it tasted like something closer to cornbread, my family thought so too but it's more than likely that I did something wrong lol Yeah, I'm pretty sure that's what happened, anyone else get the same outcome? If you did, maybe we made the same mistake, let me know. But either way, it was awesome cornbread! The buttercream icing I used totally made up for the cake not being so sweet.
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Photo by Desi

Cooking Level: Intermediate

Home Town: Norwalk, California, USA
Living In: Whittier, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 12, 2008
this was the best cake recipe ever. I made this one for my daughters 3rd birthday and all the parents raved. It reminded me of the cakes you eat at weddings, real professional. It did take time to put together but it was worth all the sifting and egg beating! I topped it with "quick and almost professional butter cream icing", lovely!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 27, 2008
I've made this three times now and it's become a family favorite. I failed to beat the egg whites sufficiently the first time and the cake was a little dry - but the flavor was so good, I tried it again. This time I followed the recipe more exactly and it turned out perfectly. My only variation was to use 2 tsp. of vanilla and no almond extract. I also used bakers sugar the third time and it made it more moist as well. I'm amazed I can make a cake this good. Seriously, wedding cakes aren't this good! I frosted it with Wedding Cake Frosting also from this site and it's just so good. I'm using this recipe for my twin daughter's second birthday this weekend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 21, 2008
I made this into cupcakes for my class. They turned out great!
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Photo by Allison

Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 15, 2008
It is not bad.. fluffy and light. but I felt there was a strong eggy taste.
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BMS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 15, 2008
I absolutely loved this cake! It was very tasty and moist. I made 2 9" round cakes with this recipe. Perfect. This ones a keeper.
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Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 13, 2008
This is the first time I've made a cake that was edible! I'm still learning baking cakes, and mine was just a little flat, although that's probably because I tried to beat the egg whites by hand, and then forgot to add the vanilla/almond extract until the batter was already in the pan ... but I'm counting this as a success anyway! Thanks :)
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Photo by Adelina P

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 13, 2008
Will not be making this again. I love almond flavour but I didn't think it mixed well here. It was crumbling apart, not light and fluffy and as others have said is kind of floury tasting. I even got a bit of a cornbread taste from it. Not at all what I was looking for.
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Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 2, 2008
Good white cake, I followed the advise of others and didn't add all the almond flavoring...BIG MISTAKE. I like my cakes to have alot of flavor. Next time, I'm going to follow recipe and add extra vanilla.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 28, 2008
This was a very easy recipe and positively delicious, i followed the other reviewers advise and used 1 1/2 cup of milk instead of 1, I also added more vanilla and almond extract and filled my layers with a strawberry filling the end result was great...I definetely recommend this recipe to any first time bakers...thanks a lot for a terrific recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 25, 2008
This cake has a wonderful flavor and holds up well with consistency when working with kid's birthday pans. It didn't take long to make also
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The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 24, 2008
I wish I could have tasted the cake made by someone who rated it high... this just did not work out for me, although with the proportions I should have guessed it would be too much flour, and that's just what it tasted like- flour. Perhaps a half cup less would have made it better. It rose well, but it was so dense, not light and fluffy even though my egg whites were perfect. I wanted this to be heavenly, but it wasn't.
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Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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