Reviewed: Apr. 7, 2012

At long last I have found my go to cake recipe. This cake is light and fluffy without being dry. My only complaint is the fact that I could very faintly taste the baking powder. I'll decrease it to 2 tsp next time.

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Reviewer:

rural chef

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Iuka, Illinois, USA

Reviewed: Feb. 25, 2012

This is an incredible recipe. I made a birthday cake and cupcakes. They both turned out great! Very moist and delicious!

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Reviewer:

sandy

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Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Nov. 12, 2011

I decided to make this recipe only because I had some extra cream in the fridge I need to use up, and I'm so glad I did because this is going into my collection. I was so impressed with the flavor and texture (very crumbly and light), for a recipe that is so simple I didn't quite expect it to taste so good. I made an icing with butter, icing sugar, heavy cream and vanilla that went wonderfully, but a word of caution the cake is very sweet so a dab of icing will do. Would go great with any fruit as well. Update: Sorry I have to change my review and the # of stars. This was awsome as soon as it cooled, but after even 2 hours later it completely dried out, even after being wraped. I have never had a cake do that in such a short time, very strange. For that reason I will not be making it again.

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Reviewer:

CHRISTAL88

Cooking Level: Expert

Living In: Sylvan Lake, Alberta, Canada

Reviewed: Nov. 12, 2011

Really good flavor and texture, simple to make. I also didn't whip the cream and it turned out wonderful. A really homemade taste.

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Reviewer:

Jenbeth

Reviewed: Sep. 6, 2011

The cook at the mission where my daughter volunteers gave her a huge container of cream to bring home, saying he wouldn't be able to use it by the expiration date. I thought it would be quite nice if I could make something with it that she could then take back in and after a search came up with this recipe. Thanks to bizzymomma for mentioning in her review how to sub AP flour for cake flour. Just because I was more comfortable doing so I baked at 350 and this rose beautifully. I sandwiched it with raspberry jam and dusted with powdered sugar. The mission slices up all their cake donations and then put them out for people to help themselves. My daughter did manage to get out of one client that this was yummy cake. Thanks for the recipe Sal.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jul. 8, 2011

This cake was delicious! I made it exactly as directed, and everyone loved it. Unfortunately, it was a little dry the second day so I'm going to try to tweak it a little and maybe add a little bit of oil and/or plain yogurt to keep it moist. I appreciate the recipe!

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Reviewer:

brielle

Reviewed: Jun. 29, 2011

Go easy on the sugar i found it to be really sweet, because the whipping cream is already sweet enough. I made this into a bunt and made a glaze to go on top with powdered sugar a little milk and lemon lime juice. Delicious!

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Reviewer:

Magpie

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: May 23, 2011

This cake is awesome!! The best I have ever made from scratch!! It is so very light. Usually the cakes I have tried from scratch are heavy. I didnt change a thing.. Will be a go to recipe for me.

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Reviewer:

Coco

Cooking Level: Expert

Reviewed: Dec. 15, 2010

I thought this was a very good cake. Nice flavor and very easy to do. I followed the review of naples and did not whip the cream first and I liked the way the cake turned out.

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