I made this cake today to be used in a fruit trifle. I'm not devastated by the outcome since it will be cubed and mixed with other ingredients, but generally speaking it was a flop. I used splenda blend and carton egg whites, both which could have had a direct impact on the final results. The egg whites never formed stiff peaks - even after mixing for about 15 minutes, however they formed soft peaks. I baked the cake in a bundt pan (a quality non-stick) and I used a rubber spatula to loosen the edges - the cake came out of the pan perfectly. The flavor is good, it's just very dense. Closer to a pound cake. I probably will not make this again.
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I made this cake today to be used in a fruit trifle. I'm not devastated by the outcome since...