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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32 users found this review helpful

Reviewer:

Angela A.

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Christiansburg, Virginia, USA

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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17 users found this review helpful

Reviewer:

fuji_apple

Reviewed: May 6, 2011

I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. The cakes were light, tender, airy and perfect to absorb those sweet strawberry (mixed with a little Chambord) juices.

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16 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 14, 2000

FAST AND EASY TO PUT TOGETHER AND IS AGOOD BASIC CAKE FOR FRUIT OR ITALIAN CREAM FILLING

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15 users found this review helpful

Reviewer:

phyllis

Reviewed: Nov. 18, 2007

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

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10 users found this review helpful

Reviewer:

BECCASUE

Cooking Level: Expert

Home Town: Saugerties, New York, USA

Reviewed: Jul. 7, 2011

I wish there were words to describe how absolutely wonderful this cake is. The only thing I did differently was to make 1-1/2 batches and put it in an 8" x 11.5" pan and cooked for 23-25 minutes. It has a great texture, not too dry, not too crumbly, not too spongy, just perfect. I did not make the topping but used as strawberry shortcake, granted the strawberries have been put away awhile and I still cannot stop eating this cake with nothing on it. The only thing I would suggest is to make when the kids are playing.....my 2-1/2 year old thought that the 4 minute and 5 minute beating times were just way too long. :) Will be making again (maybe even in the next couple of days). Thanks for the great recipe. I will never make shortcakes for my strawberries again.

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7 users found this review helpful

Reviewer:

MalindaR

Reviewed: Jul. 5, 2001

I have made this several times and enjoy it with fruit topping and whipped cream. The sponge cake is much lighter and tastier than normal shortcake. Great fast, easy. I bake it in a 8X8 square pan. Wonderful treat without tons of calories! Thanks Sandra!!!!

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6 users found this review helpful

Reviewer:

DKSRN

Reviewed: Apr. 9, 2004

This cake was phenomenal!! I put freshly whipped cream, pineapple, and toasted coconut on top, it was to die for!!

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5 users found this review helpful

Reviewer:

Melhenn27

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

Reviewed: Oct. 4, 2011

I did not make the coconut topping to go on this. I made these my mini Bundt pan, and then we topped them with whipped cream and strawberries. Made for a delicious and very light dessert, especially because of the very low amount of butter in the cake.

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4 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

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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4 users found this review helpful