Reviewed: Aug. 16, 2008

I agree with other reviewers about the need for a touch more milk to the batter. The cake was a little dry in my opinion so extra milk will likely fix that. I made this in my brand new 10x15 inch baking pan and cut the whole thing into a number 4 shape for my daughter's birthday party. She loved it!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Aug. 14, 2008

I am not a baker and have always been afraid of making a white cake. The sifting, the meringue-ing, you know, scary to a non-baker. I went for it and followed the compilation of suggested alterations from Laura Taft and it worked! I really did it. It was so fluffy and delicious. My kids loved it and I didn’t have to feel the guilt that comes from feeding my family a box cake with preservative and weird chemicals. My cake came out almost Angel-Food like. I had a little trouble with the meringue being that it was my first time. Maybe I shouldn’t have tried to fold them in and instead followed the original directions to beat thoroughly into batter. In any case, this cake was indeed, heavenly. My kids ate it with no frosting!

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Angela

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Reviewed: Aug. 12, 2008

Cake turned out and tasted great!! A definate keeper. Unfortunately the frosting recipe I picked out didn't turn out too good..hahaha....but still not bad enough to ruin the cake!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Aug. 10, 2008

I was disappointed with this recipe, with all the rave reviews. I added an extra 1/2 cup of milk, per other users. I thought the cake came out a little dry and dense. Its not bad, but not phenomenal, as I was hoping. The search for a good homemade cake recipe continues.

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suzrutte

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Reviewed: Aug. 7, 2008

Great recipe. Mine turned out kind of heavy and thick, but I figured out that it was because I used all-purpose flour instead of cake flour. I didn't use almond extract, but added the extra milk that others have suggested. Great flavor, will definitely make again with cake flour!

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Sam Maine

Cooking Level: Beginning

Living In: Wabash, Indiana, USA

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Reviewed: Aug. 3, 2008

This is a wonderful basic recipe for a pure white cake that can be used for many desserts, but definitely the egg whites have to be folded in otherwise it is too heavy. I think that most experienced bakers would have done this anyway. It is especially good put together with lemon curd, topped with 7 minute icing and sprinkled with toasted coconut.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 2, 2008

Followed the recipe exactly! Made two batches and baked in 9x13 pans for about 35 minutes. Made a two layer cake with them, and it turned out great! The cake has such a nice texture and tastes amazing.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 22, 2008

This really is an amazing cake. I didn't change a thing but just wanted to mention that I used 3 heart shaped tins and it turned out well. Just remember if you are doing this that the cake will require less time to cook....approx 23 minutes in my gas oven. Also, because these layers are thinner, make sure that they are well cooled before flipping them and definately use the oil spray and flour, parchment paper or wax paper in the bottom of the pan first. Thank you for such a great recipe!

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Pamela

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Reviewed: Jul. 20, 2008

This cake tasted DELICIOUS. I wanted to make it into a layer cake, but found it to be very dense, and because of the humidity the layers were sliding all over each other. I used the extra batter to make cupcakes though and they were inhaled. I will definitely use this again.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Jul. 19, 2008

I made this cake for my brother's birthday - and my husband liked it so much he requested I make it for his birthday, too! My mother also requested the recipe to give to a friend. I took a previous reviewer's advice about adding 1/2 cup more milk to the batter, making the meringue right before combining everything together, and measuring the flour AFTER sifting it (not before) - this definitely made the difference.

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Jul. 12, 2008

WOW! This recipe is AWESOME!! I did use the extra milk as in some of the reviews, but that is all I changed. I made this recipe for my boss's bday cake and I think I'll get a raise! haha Very yummy cake!!

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suzyb

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Reviewed: Jul. 8, 2008

My husband asked for a white cake... he loved loved LOVED it... and so did everyone else :)

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ETAINL

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Reviewed: Jun. 29, 2008

This makes a tasty cake. However, I carefully followed the instructions, added an extra 1/2 cup milk, and still found that it was a little bit dry. The flavor was great, but it was not as moist as I would have liked. I baked it in two 9" pans for 23 minutes.

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 24, 2008

When I make it into cupcakes they turn out more like muffins. Actually, once I brought them to a cook-out and I used half- whole wheat-half-all purpose flour and someone ate one and said,"This is really good cornbread!" I love them and make them often.

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Sydney

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Jun. 21, 2008

taste great! I love this cake, omitted the almond extract though!

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SGORDON

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Reviewed: Jun. 17, 2008

this cake was exactly what I was looking for..I added extra butter to it and it was so moist. Thanks for sharing !!

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sparkles

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

This cake is great! It is a VERY dense and filling white cake, which I like. Almost a carrot-cake like texture. I made it for Father's Day because my dad only likes white cake. He loved it! This is my 3rd or 4th time making this cake, and here's my suggestions: Add the extra 1/2 cup milk, it made a difference for me. Also I took the advice of another user and made the batter before the meringue. Much easier. Also I only add 1/2 tsp almond extract instead of 1 tsp, or else the almond flavor is way overpowering for me. Also makes great moist cupcakes! Thank you!

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Taryn It Up

Cooking Level: Expert

Home Town: Venice, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 11, 2008

First time I ever attempted making a cake from scratch. This is the fluffiest cake I have ever ate or made in my life. The only thing I would suggest to the recipe is to mention that it tastes more like an angel food cake than a white cake, although still delicious! And TO THOSE MAKING THIS CAKE: Read all directions before starting everything.. I wasted the eggs and some sugar because I thought it meant to put in 1/2 cup of sugar at a time until you had a cup and a half... then I read on, and you put the rest in later! Woops! So read carefully, all the way through, before starting! But an AMAZING cake! I was proud of MYSELF for making this cake =]

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Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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Reviewed: Jun. 7, 2008

This was just okay way too dense might have to try sifting flour before measuring if I try it again. Not very flavorful either. Sorry just didnt do anything for me or my kids.

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