I had to try this recipe twice before I was satisfied. The first time I did it exactly as it tells you to (minus the icing because I always use my own), and as most reviews here will tell you it came out extremely dense and greasy.
The second time I made the following changes:
reduced butter to 3/4 of a cup
Instead of adding the whole eggs after creaming butter and sugar together I added the yolks, saving the whites for later, whipping them to form stiff peaks.
I also added 1 teaspoon of vanilla extract at this point.
After the flour and milk have been incorporated (and before you pour it into a pan) fold in the whipped egg whites.
I also had to add another 5-10 minutes to the bake time.
Everyone I served it to loved it.
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I had to try this recipe twice before I was satisfied. The first time I did it exactly as it...