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.

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. She also says to line the bottom of the pans with wax paper and do not grease them. Make sure you follow the directions! Fluff the shortening with half the sugar so it has a frosting like consistency. This will create air bubbles in the fat. Don't deflate it 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 milk. Do not over mix once the baking powder has been activated (mixed with the wet). Make sure your ingredients are room temperature. 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. You should have to spread your cake into the pans, not pour. Oven temperature is also key - must be a steady 350. Even if you follow directions, a faulty oven will spoil it all. Mine doesn't keep a totally steady temp so my cake fell. :( Have a suspended thermometer to make sure your oven temp is correct (25 degrees too hot or cold makes a huge difference). Do not open the oven or it will fall! If you follow the instructions you will have a fluffy, moist cake. If its dense and dry, you did something wrong, try agai

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).

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.

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!

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

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! ;)

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

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

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.

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.

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

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 !!!

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.

I used this recipe for my Easter cake this year - it was so wonderful - not gluey like alot of white cake recipes. I used a butter and shortening mix cake frosting from Taste of Home - it was hard to stay away from!

This turned out to be the best white cake I ever made. It was rich and moist and everyone raved. I used all purpose flour and accidently one more egg white. I'm planning on making this again many times. Great recipie!