I did make some changes: 2 1/4 c cake flour, used 1/2 butter and 1/2 shortening + 1T water, added 1 t almond extract and 3/4 t salt. I separated the eggs and whipped the whites to soft peaks before putting them in. But with those changes I will use this recipe for all wedding cakes to come! It is very important for all ingredients to be at room temperature for good texture, and also very important to take it out of the oven right when it's done or it will get dry. It is NOT a white cake (butter and egg yolks!) but turned out very pale yellow, has a fine crumb, is soft and delicious. I love it, and I am very picky about cakes.
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I did make some changes: 2 1/4 c cake flour, used 1/2 butter and 1/2 shortening + 1T water,...