I baked it for only 30 minutes, then glazed it beneath the broiler. I took the suggestions of vanilla and coconut extract in the glaze. It was good. It might be a little too sweet for an every day cake, but it would work beautifully at a church pot luck or a large family gathering. The cake has a nice enough texture that it could be used without the glaze with fruit. Even if it is in another carnation--topped with berries or cranberries or cooked apples--, I will make this cake again.

Very, very good. Baked in 25 mins. And yes, double the frosting recipe. It's a keeper in my house.

I was thrilled when I found this recipe on-line. My grandmother made it for every occasion. Unfortunately her recipe card is M.I.A. so no one has had this cake for years. The cake turned out wonderful (cooked @ 23 min.)I strongly recommend doubling the topping recipe, it barely covered the cake. (which is the best part). I also added some vanilla extract. Overall it was a success.

yummy! i halved the recipe and made mini sponge cakes in 12 muffin tins. The amount of batter was perfect. I added 3/4 teaspoon vanilla to the batter, and 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon to the icing. I'm waiting for them to cool right now but they smell delicious. The muffins took about 15 minutes to cook.

My father remembers the farm women making this cake and this recipe is the same as the ones he tasted over 50 years ago!!!

This is my Grandma's recipe but doubled (so, you can easily halve this recipe and it makes one layer) - I LOVE this cake. So simple, it is my default "coffee with the neighbour" cake and I change it up as need be - today it contains fresh blueberries and no coconut in the topping. I have also made it with soy milk and it comes out fine.

I thought that this recipe was not what I expected it to turn out like. I followed everything in the recipe and I found the result to be too sweet. Sponge cakes are supposed to be light and airy, but mine turned out heavy and dense and had a strong eggy taste. I wanted to make it for a party but couldn't because the result was too disappointing. I ended up buying one instead. My friends were looking forward to eating a cake made by me, since I don't see them all that often. Overall, I found this cake to be too sweet, heavy, dense, and did not result in the cake that I was looking forward to serving my friends with. I will definitely not make this cake again!

I did this like 2 years ago and it was great ... now that i found the recipe again im gonna try this one again!!

It was OK. Nothing too exciting. It was moist and sweet just not recipe I will repeat again.

My original review is years old, and I wanted to point out that I've made this numerous times over the past few years and this is really a no-fail recipe! Easy, simple and tasty! This cake was great.. it was moist and fluffy, and the topping added some great texture and flavour. Don't skimp on the topping - I feel like this is what keeps it moist afterwards (it is still moist a week later). I'll definitely be making this again. Be careful with the baking time.. don't go past 30 minutes.

Cake is so moist and delicious. Like others said, 30 minutes was all it took to bake it. The topping is pretty sweet, but its still super yummy.

I love this cake! I don't follow the recipe exactly; being a vegan, I have to modify it somewhat. I have also substituted various frostings on top. I've made it several times, and it's always good. It comes out moist and creamy.

Perhaps I did something wrong, but I thought it tasted very bland and it didnt even come out well.. very dough-like. I added the vanilla and baked only for 20 minutes like everyone said to. BOO!!

I made half the recipe without the topping, and frosted with store-bought vanilla frosting. It was okay, but the texture was weird. It got really dry the next day. The cake turned out edible, but I think I'll stick with a more traditional sponge cake.

Really nice cake. Cook only 28-30 minutes. I found when broiling the topping not to move the oven rack closer to the broiler. It browned better and didn't burn when I left the rack in the center of the oven where I cooked the cake. I just set the oven to broil. Would be good with your own frosting or fruit too. A keeper, thanks.

I don't know why, my cake was not soft at all!!! The taste was okay though. Sorry, will not make again.

I made this for my 21st, and since then I've made it over five times, everytime a success! Never failed! I didn't use the topping, however, for my 21st, I made it a strawberry cake by filling it with strawberry cream (cream + strawberry jam then whipped) and covered the cake with the rest of the strawberry cream, topped with seasonal fruit and more strawberries, everyone loved it! Also made this in place of ladyfinger for Tiramisu, perfect :)

I added 1 1/2 tablespoons vanilla ex along w/ a half cup finel