Even tho' this cake could use a little more flavor I'm still giving it a 5-star rating because its got so much else going for it. Baking white or yellow cakes is almost a gamble, particularly because of its high chance of being dry. This cake is NOT dry, however, note that I added two more egg whites and used half and half rather than milk. I'm sure each of these slight modifications, in addition to carefully making sure I didn't overbake it, are responsible for that. The cake is moist, brilliant white, light and fluffy. So...if you add a little more vanilla and/or a touch of almond extract this would definitely be all you'd ask for in a white cake. Because it's a more delicate cake this is best, I believe, with a lighter type frosting. I baked this as cupcakes, for about 16 minutes, in silicone baking cups which I've now learned I don't like.
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Even tho' this cake could use a little more flavor I'm still giving it a 5-star rating because...