Reviewed: Mar. 17, 2007

BOTH the extracts were left out in this recipe.. I simply stirred them into the egg and sugar mixture. Then I sifted and folded in the flour mixture rather than using the electric mixer, and continued. Note that the baking time may be too long for some; mine turned out very dry at 45mins. 35mins - 40mins would have been fine... Plus, it dried out too much, and it seemed rather bland, though my white chocolate cream filling saved it. I'll try again- with reduced baking time.

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Reviewer:

mayura

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

This cake was very easy to make. It doesn't taste special, but I think as a sponge cake, it does its job well. It will make a nice "base" for fillings, frostings, or icings. A very neutral recipe. It holds its shape well and looks nice. I served it with a nice lemon frosting and everyone loved it.

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