I made this cake today and it is great! It is not as yellow as a 4 to 6 egg cake, but the taste is delicious! I used real butter vs shortening, and used 1 cup 00 italian flour and 1 cup all purpose (finer crumb, tender texture). I decreased the baking powder to 3 tsp and decreased the salt to 1/4 tsp (these are personal preferences). This is my go to cake recipe. My entire family loved it! UPDATE: I have made this cake 6 times since my original review and have found the following works best: room temp eggs, real butter straight from the fridge, room temp milk, sift the two flours together w/ the baking powder. cream the butter/sugar on med-high, add all 3 eggs at the same time and mix on the highest speed you have for 2 minutes, cut the speed all the way back to the lowest speed you have and just add the flour blend and milk at the same time. beat on the lowest speed until mixed (do not over mix). pour into prepped pan and bake ( I average 30 min...sometimes longer, sometimes less). This is my go to cake!
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I made this cake today and it is great! It is not as yellow as a 4 to 6 egg cake, but the...