Reviewer:

Monica

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 7, 2012

Good base for cake. I was concerned of the bottom of my pan and placed parchment paper on it. I was glad because it appeared that 50 minutes may have burned the cake. I flipped it upside down and punched holes throughout the cake and glazed it with a orange glaze frosting. That seemed to be the taste it was going for. It moistens the cake throughout. Making the cake was a bit more than I expected to do and I realize it is hard to write a recipe out. However, before starting this cake, you may want to sort out the directions. It does get a bit confusing. Overall, my family loves it. Don't wait 50 minutes! Check on it long before that.

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Reviewer:

mitzipars

Reviewed: Aug. 14, 2011

added extra juice with the flour so the mixture did not turn to in dough.

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Reviewer:

knotty head bajan

Reviewed: Apr. 10, 2011

This was delicious, quick and just perfect. I made 2/3rd of the quantity in the recipe and it was just right for 12 cupcakes. I only baked it for 43 minutes at 325 F

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Reviewer:

Padmini

Reviewed: Jan. 4, 2011

flavorless ! have to find another recipe :(

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Reviewer:

mooolty14

Reviewed: Jul. 15, 2010

It had nice flavor :)

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Reviewer:

tcandace

Reviewed: Feb. 20, 2010

Tasted very nice . Although , while adding the flour and orange juice , Was the batter supposed to turn like dough ?

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Reviewer:

katgirl-rulz

Cooking Level: Intermediate

Reviewed: Jan. 18, 2010

I have not made this cake yet, but from what I can tell, it's a good one. For those of you complaining about it being too dry, ITS A SPONGE CAKE! Sponge cakes are supposed to be dry, that's why they're called sponge cakes. If you wanted something moist, maybe you should make a regular cake. But above all else, do NOT add oils and fats to a sponge cake, it will not rise properly. Also, don't grease the cake pan, if you do, it will become dense after coming out of the oven. If you're not sure if you can trust me, I'm a patisserie and baking student at the Le Cordon Bleu College of Culinary Arts. So, unlike those people that were complaining about the cake being too dry, I actually know what I'm talking about.

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