Reviewed: Nov. 19, 2009

I made this exactly as written and it turned out perfectly - almost pound cake like. It was moist, not too sweet and the perfect consistency for fondant. I'm not a great baker, and this one is in my file as my "go to" cake.

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CdnCoralie

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Reviewed: Nov. 6, 2009

dissapointed, after reading all these comments I decided on this one. I followed the directions to a T, turned out very dry & not very flavorfull :(

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pmack99

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Reviewed: Apr. 27, 2009

This is a good cake. Before I folded in the egg whites the batter looked heavy and I thought this would be a dud. But, the cake has a great texture and it tastes great.

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MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Feb. 21, 2009

I used this recipe for my cake decorating class-final graduation cake- and it was a perfectly formed two layers, perfect heigth with no dome and not too dense. And it was wonderfully fragranced to boot. All this can only be acheived if you use CAKE flour, and follow the directions which say beat egg whites and FOLD into mixture. If your cake was dense it means you stirred the air out of the whites when you added it to the batter. This will be my go-to recipe in the future for white cakes. Great recipe.

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2theC4me

Cooking Level: Intermediate

Living In: Ocean City, New Jersey, USA

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Reviewed: Jan. 19, 2009

I made this for my daughters birthday and it tasted wonderful. Fabulous flavors!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Nov. 11, 2008

Just ok. My husband said it tasted like a huge pancake. I agree with other viewers, it had a corn bread flavor and consistency. Maybe I need a better grade of flour.?? I used a homemade cream cheese frosting on it which really saved the cake. But I could probably eat a shoe if it had cream cheese frosting on it.

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jerrina

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Ontario, California, USA

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Reviewed: Jul. 23, 2008

The flavor was delicious! I made it for my Mom's birthday party, and we had not a bite left; everyone cleaned their plates! My cake did fall a bit, I think because I opened the oven door to check it when I shouldn't have. However, it looked nice once it was frosted. I added a tablespoon of vegetable oil as suggested by another reviewer; otherwise, followed the recipe step by step. Thank you for a great recipe.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: May 23, 2008

This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar, 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the directions! Sift cake flour THEN measure 3c. Sift all dry ingredients again. Line the bottom of the pans with parchment, do not grease them. Fluff the shortening with half the sugar so it has a frosting like consistency. This will create air bubbles in the fat. Adding cold eggs or milk will deflate the air you worked hard to create! Also be sure to beat your egg whites until soft peaks form by using the other half of the recipe sugar and ONLY egg whites. If you add yolks it will not fluff up right and you will not have enough air. This will take about 10 min. Don't deflate mix as you're adding the dry and wet ingredients. Do this by adding the most amount of dry first to coat with the fat before starting to add the cream. *Mix by hand* Do not over mix once the baking powder has been activated (mixed with the wet). You should have to spread your cake into the pans, not pour. It will be visibly bubbly! Oven temperature is also key - must be a steady 350. Even if you follow directions, a faulty oven will spoil it all. Have a suspended thermometer to make sure your oven temp is correct (25deg too hot or cold makes a huge difference). **Do not open the oven or it will fall! Send running children outside!** Let the cake cool in the parchment lined pans.

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CECILIAMORISON

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

Just finished making this cake...only one problem, I wish I had gone with my first instinct to make it in 3-9 inch pans...I didn't and the cake spilled over a little, not unfixable, but I hope the extended cooking time time did not dry out the cake. I made it for a birthday cake at work...I will have to let you know tommorrow how everyone likes it...or not...Next time I make this cake I will but it in 3 pans. FYI: I stirred in some of those little pastel colored, confetti candies into the cake batter and when I made the frosting (a white cream cheese frosting), I put about 1/2 teaspoon of almond extract in along with the vanilla, (just like that cake called for).

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CPATGO4IT

Cooking Level: Expert

Living In: Flint, Texas, USA

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Reviewed: Oct. 8, 2007

This cake was dense, dry and crumbly. It tasted like a giant (dry) pancake. I prepared it as written and have years of experience as a successful baker.

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CANDLEDREAMS

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Reviewed: Aug. 19, 2007

I was looking for a "wedding" type cake and this is so it! Great and easy recipe. Baked it in a 9" x 13" pan so I could decorate it for my son's birthday and it only took 28 minutes to bake. Love it!

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cookielou2

Home Town: Chesnee, South Carolina, USA

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Reviewed: Jun. 25, 2007

great recipe! easy to make and turned out really good!

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NewCook

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Reviewed: Dec. 13, 2006

As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason. Great recipe! ;)

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K.T.

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Reviewed: Nov. 7, 2006

A perfect white cake. Worth the best you have in the pantry!

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CinnamonCooney

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 20, 2006

This cake was a mess, but sure did taste great! It didnt take long time and was easy to bake. I would suggest this recipe

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cheyenne

Cooking Level: Intermediate

Home Town: Bozeman, Montana, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Jun. 29, 2006

It was pretty good... I used 2 eggs and 1 egg white instead of 5 egg whites. I've had better white cake though, so I'll keep searching for another recipe.

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Ji Eun

Cooking Level: Beginning

Home Town: Sanbon, Kyonggi-Do, South Korea

Living In: Federal Way, Washington, USA

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Reviewed: May 20, 2006

I really liked this cake, it is dense but very good. I only had vanilla extract so i used about twice what it called for, also taking advice from another review i added 1 TBS veg oil. Came out great, moist, and sweet. I made some cream and dolloped on top, YUM YUM!! Very good will make again!! Next time I'm going to try and marble it, place more than half into dish then add some cocoa powder to what is left and marble it in. Should be really good. Can't wait.

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LORIM

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Reviewed: Apr. 12, 2006

this was good but not quite what i was looking for.

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BLUSHINGRAINBOW

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Reviewed: Mar. 29, 2006

HOLY COW !!!!! this cake is awesome !!! The key to making it is to "FOLLOW THE STEPS TO A TEE" I used it for a base for a coconut cake i substituted coconut milk for, cows milk and coconut extract for the almond. I also used 3 9" pans for 3 layers instead(It seemed like too much batter for only 2), which ended up a blessing in disguise, i made cocnut frosting and toasted coconut for the 2 layer, and frosted the 3rd seperately with lemon frosting and served it with a scoop of sweetened crushed pineapple !!! 2 cakes for my function out of one recipie !!!

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TROYANDMISSY

Cooking Level: Professional

Home Town: Ocean City, Maryland, USA

Living In: York, Pennsylvania, USA

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Reviewed: Apr. 30, 2004

I made this cake last week-end and it was very, very dry. I bake a lot of cakes and this one was hard to eat. It claimed to be very moist but it was the opposite. Don't waste your time on it.

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pat

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