I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the buttermilk, and using sweet rice flour as a sub for the corn starch, and using pineapple juice for the filling, instead of orange. All subs seemed to work great. The cake had a more "eggy" flavor than I had been expecting. The crumb wasn't super delicate, (I had been expecting a white cake, for some reason, devoid of egg flavor) and the cake was moderately moist, even though I overbaked it by a few minutes. The brown crust on top tasted SO good, though, that I couldn't bear to shave all of it off before frosting. Speaking of the frosting, I over-whipped it, and it separated like bad meringue. Oops. Don't overwhip your frosting! (I overwhipped it in the stage when you take it off the heat, and let the stand mixer take over.)Since the cake was eaten within 2 hours of being frosted, though, I got away with it. When I got home, though, the leftover frosting that was still in the mixing bowl had fully separated and gotten really gross. Hehe. It is NOT a terribly sweet frosting. It was very subtly sweet, and quite fluffy and thick in a meringue type way. The filling was FANTASTIC - - Really really tasty. I scored the layer where the filling was to sit, to help it grab the cake better. If you are looking to make this as a rectangle pan cake, instead of round: This recipe will fill a 9x13 pan AND a 9x9 round pan. (Or is it 8x8? Can't remember. whatever is standard)
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I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the...