Reviewed: Dec. 16, 2009

this was a great cake, the only changes i made was using half and half, 2 teaspoons of vanilla bean paste and about half a package of vanilla instant pudding mix. I have madet his for several people and they have all loved it, with and without icing

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crumbledcookie

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Reviewed: Dec. 1, 2009

Not intending to be rude, but this is my least favorite recipe I've ever followed. The mixing technique is streniouse and shortning should not be used. I followed the recipe exact, and it was the worst thing I've ever tasted. This is my favorite cake and was hoping for a better recipe than I have. Even the batter is thicker than cake batter should be. This needs to be revised.

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Samjibben

Cooking Level: Professional

Home Town: Sioux Falls, South Dakota, USA

Living In: Oakdale, Minnesota, USA

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Reviewed: Oct. 27, 2009

I bake and decorate cakes as a side job and this cake always gets great reviews! I've used it with fillings, different types of icing and each time it is fantastic. As with all cakes, you must make sure you do not overbake the cake...it will be dry and not turn out. This is a wonderful light, but sweet cake.

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Maggie G

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Reviewed: Oct. 23, 2009

I have been baking this particular cake since I was nine and have NEVER had it come out like cornbread. As a skilled baker, I would remind you that in baking when a recipe calls for eggs, you must use LARGE eggs. That is a common standard unless otherwise noted in your recipe. Through the years I've modified my recipe slightly and will use sea salt and butter instead of salt and shortening and two teaspoons vanilla. Occasionally in dryer climates you may need to add an eighth to a quarter cup more milk.

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TheNymph

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Reviewed: Oct. 9, 2009

This wasn't anything I would ever make again. I made it for my daughters birthday and we didn't care for the flavor. Very heavy cake, almost like a pound cake and the flavor was nothing I would expect out of a cake. I rarely rate anything this low but would hate to have someone make this for a special occasion just to have it be an embarassment.

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mkd

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Reviewed: Sep. 20, 2009

I just made this cake for a wedding and it turned out fabulous. People kept coming back for more! I followed some other suggestions, using 1 and 1/2 c half and half instead of milk and adding a package of white chocolate pudding mix in with the flour. I turned the oven down to 325 to prevent the cake from "falling" or caving in. It turned out perfect, moist and very flavorful. This is by far my favorite white cake recipe.

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2cookforfun

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Reviewed: Sep. 19, 2009

There are no stars as yet because I am just getting ready to make this...but I had to dissagree with one review saying that you should use a cold bowl/mixers to beat the egg whites. That is true for cream but for egg whites you usually get a better end product with everything even the egg whites themselves being room temp!

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littleone101

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 5, 2009

Delicious! I substituted 1/2c butter for shortening, other than that followed directions. I made this for the 4th and everyone loved it! Thanks for sharing.

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MHBMHB

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Reviewed: May 25, 2009

Nice and simple.

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inounvme

Cooking Level: Expert

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Reviewed: May 16, 2009

this recipe makes the perfect wedding cake! it's white with white frosting!! or you can decorate it any way you like.

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mary,n

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Reviewed: Mar. 18, 2009

My cake turned out wonderfully moist. I did use all purpose flour, but made the necessary changes that were needed for this substitution. To substitute all purpose flour for cake flour, measure 2 tablespoons less of all purpose flour per cup of cake flour. The amount of all purpose flour used in this recipe is about l tablespoon less then 2 cups. In addition I sifted the flour after measuring. If you don't use less all purpose flour then what the recipe calls for in cake flour, your cake will not be moist. I increased vanilla to 2 teaspoons and substituted the shortening for soft butter. Be sure to use dry utensils and glass bowls when beating the egg whites. Add egg white in two stages as specified in recipe. Great flavor and texture!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 23, 2008

We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowly. The more air you trap inside the egg whites, the lighter your cake will be. Use a finer grained sugar and CAKE flour (not all purpose) and you'll get rid of the grainy texture. Extra sifting helps with this as well. Adding citrus zest or a little bit of sprite helps sweeten it without making it taste like sugar. This is one of the most versatile and useful basic cake recipes I've used.

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Brian

Cooking Level: Professional

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Reviewed: Nov. 18, 2008

It's a little dry but I don't get this cornbread texture and taste that certain reviewers keep refering to. I have never had a cake that used cake flour come out with a cornbread texture. It makes me wonder if some of these people know what cake flour is. I bet a lot of them are using all-purpose flour thinking that it's the same thing; it's not. Cake flour is a low protein flour that produces cakes with a soft, light texture. It usually comes in boxes the size of a Bisquick box. Two popular brands are Swan's Down and Softasilk.

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DAVID S.

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Reviewed: Oct. 13, 2008

This was my wedding cake, a cousin made it as a gift and it was wonderful with a great butter cream frosting. She does have one extra trick she added approx 2/3 cup shaved, and broken into small pieces of milk chocolate in it. She chops milk chocolate chips but a bar of chocolate shaved works too. Everyone loved it!!

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Lori D.

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Reviewed: Jul. 2, 2008

This is a great cake if you know what to expect. It's a cross between a shortcake and a white cake, meaning it's less sweet and less spongy. It is perfect for any whipped light frostings and fruit. I make it often if we want a light dessert.

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Miss Amy

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

The cake was delicious! I was hosting a dinner party and I had to make a whole new one because my husband and I ate the first one!

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Anton Ego

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Reviewed: May 27, 2008

I made this cake for Memorial Day. I made a the sheet version to make a flag cake. It turned out awesome, not too sweet. I frosted it with 1 cup heavy cream whipped with 1/4 cup conf. sugar. Topped with fresh strawberries and blueberries. We didn't taste the "sweet cornbread", just a refreshing light cake. A great summer cake.

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Gretchen

Cooking Level: Intermediate

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Reviewed: May 17, 2008

I found this recipe to be wonderful. The key is mixing the dry and wet ingredient seperate then mixing until just combined (dont overmix). Then making sure your egg whites, bowl, and beaters are very cold. Also, when beating egg white you have to use a metal or glass bowl or they will not set up no matter how much u beat them. It's also very important not to mix the egg whites into the batter. Instead fold them in slowly. I have made this recipe several times and the end result has always been the same. Very light and tender cake!!! A++++++

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ethanandkaityesmommi

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

This cake was very dry and had the cornbread consistency like previous reviews said.

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ERIGOI

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Dec. 19, 2007

This cake is EXCELLENT!! The only substitution I make is real butter for the shortening, softened, and add 4tsp total of baking powder. Make sure you mix all dry ingredients together first before adding wet. I did not get a cornmeal consistency at all. Also, be sure to beat the egg white until stiff and it is important to mix in some first then gently fold in the rest, this is what makes the cake light and fluffy. It is my sons birthday today and this cake is always THE birthday cake, with a nice buttercream frosting, I get a lot of requests for this cake. Sometimes I just do a 9x13, sometimes cupcakes, and sometimes the layers. It is the BEST cake!

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