I made cupcakes and was disappointed. It was exceptionally dry and doughy. If I had folded in the egg whites without the additional 1/4 C. milk, I don't believe the batter would have accepted the egg whites without utterly crushing them. The cake did have a nice rise to it, was a very nice white/ivory color and browned just slightly. The flavor would have been better with almond rather than vanilla as it might have helped mask the odd smell. Also, I expected a 'marshmallow' flavor, but the only similarity to its name was the light rise of the batter. Lastly, the directions say to fold the vanilla and the egg whites into the batter. However, the vanilla separated out from the egg white and, I thought, ruined the integrity of the whites' firm peaks. The result is till edible, I suppose, but I won't be bringing these to share anywhere and I won't add the recipe to my permanent rotation.

Very flavorful cake, I did add 1/4cup more milk to the batter(batter was way too dry) probably would never make again