I scaled the recipe down to half and made a test cake, and it came out great. I made sure to use cake flour, as opposed to all-purpose flour. Learned that lesson the hard way before. I also used vanilla extract instead of lemon since I didn't want a fruit taste. While the egg whites fluffed in the blender, I mixed the yolks, sugar, water, vanilla, and flour in a food processor to speed up the process. Baking for 45 minutes was plenty time for my test cake. In fact, I may have over-baked a little. The cake came out very spongy and springy, just as I liked. Other reviewers complained of an eggy taste, but I didn't get that from mine.
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I scaled the recipe down to half and made a test cake, and it came out great. I made sure to...