Reviewed: Sep. 26, 2009

I loved the taste of this cake! It was soft, fluffy, and just the right sweetness. It was easy to make and came out perfectly.

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tu_dou_5721

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Reviewed: Aug. 25, 2009

This cake was pretty good. Good texture and just sweet enough. I did not use the topping, but added some almond extract and a pinch of salt. Be warned....I set my timer for 20 minutes and the cake was overdone!! I would check it around 18 minutes!! Other than that this is a good cake.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Jul. 1, 2009

This cake turned out perfect! Moist, incredibly fluffy and just sweet enough.

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DeviousV

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 15, 2009

I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here.

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Angela A.

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Christiansburg, Virginia, USA

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Reviewed: Jan. 24, 2009

awesome! I was skeptical, but I wanted a cake that i could make with a cream and this was perfect. I didn't put on the topping, but I doubled the batch for the cake and covered each layer with pureed mango and frosted with homemade whip cream. I called it a mango twinkie cake. Fantastic! Thank you

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dsahala

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Reviewed: Jan. 18, 2009

This is a very good and simple recipe. A bit of work but worth it. I did not use the nuts or coconut. And made the topping a little differently. I melted it all in a sauce pan like the sauce for bananas foster and poured on top while stil warm. Excellent!

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Dragons Kitchen

Cooking Level: Expert

Home Town: Noble, Illinois, USA

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Reviewed: Sep. 15, 2008

I want to say that I'm a total klutz when it comes to cooking. Even then this recipe turned out beautifully! I varied it a little by adding some pineapple extract and essence to the batter! Thank you so much for sharing this!

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Jui

Cooking Level: Intermediate

Living In: Pune, Maharashtra, India

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Reviewed: Jul. 10, 2008

Delicious !! I definitely will be making this often. I used chocolate icing and it was very good.

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Apr. 12, 2008

I made the cake without the topping (I plan to use it in a trifle) and it came out as promised, light and fluffy. I baked it for exactly 20 minutes and it was a tad overdone, so keep an eye on it.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 2, 2008

Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt.

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fuji_apple

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Reviewed: Dec. 6, 2007

Really good! And really easy too!

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Becky M.

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Easy, versatile. Add 1/2 cup cocoa for a chocolate sponge cake.

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BECCASUE

Cooking Level: Expert

Home Town: Saugerties, New York, USA

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Reviewed: Jun. 10, 2007

This was really good!I used the cake as a base for strawberry shortcake and I didn't do the whole coconut broiling thing. It was the perfect, spongey and delicious, cake that I was hoping for!Thanks much:)

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chelsers

Cooking Level: Beginning

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Reviewed: Apr. 20, 2007

So I decided to try this recipe as my first with Splenda. I'm not sure if it was the Splenda or the recipe, but overall, I didn't care for this. It burnt on top and didn't bake on the bottom even though it was on a lower rack. It had an aftertaste that I suspect was the Splenda. I had high hopes for this sponge cake. I'll try it again sometime with real sugar and we'll see what happens

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CDev

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Reviewed: Apr. 5, 2007

YUM! Let is be said I am not the best baker, this is actually the first time I've ever baked a cake-- IT WAS SO GOOD! Better than any bake mix I've ever used. This was so easy, too! I used 1/2 & 1/2 instead of milk, "light" butter and added a pinch of salt. I only used 1 tablespoon of milk for the topping and omitted the nuts. The cake was light and fuffy and moist! This is a keeper!

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Southern GurL

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

This was super moist, sweet, spongy and absolutely delicious! A keeper, better than my Moms!!!

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Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 25, 2006

I baked a cake for the first time in my life this christmas! ... And surprisingly it turned out quite well. The only problem in it was ... it didn't fluff up. When I consulted one of my friends, she suggested I ferment it for about 5 hours before actually baking the cake. However, there is no mention in the recipe for the same. Can anyone help me out? ... Should I leave the cake for fermentation before baking it?

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Nila

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Reviewed: Jul. 11, 2005

this was sooo good, and easy too !!!! my neighbor and i ate almost the whole thing. I added more coconut and brown sugar on top than the recipe called for but didnt change anything else. This is definitely a keeper and i will be making it again !!! thanks sandra for a great recipe ~~

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CLAIROL215

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Reviewed: Jun. 15, 2005

This recipe was an absolute hit at a party I had. It had a great soft texture. I topped it with whipped cream and berries. Deeeelicious!!

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SPIRITOFTHINGS

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Reviewed: Mar. 9, 2005

This was simple to make and turned out very good. I used it in a trifle instead of pound cake. It is also good for snacking.

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COOKINMAMA24

Cooking Level: Expert

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