Having never made a cake where egg whites needed to be whipped and folded in, I was apprehensive as to how this would turn out. I figured I could easily mess it up somehow lol. I made this as is except I held off on whipping the whites until the end and I baked it in a butterfly cake pan (daughter's bday)---> it was PERFECT!! Not grainy, dry, or dense but light, moist, and fluffy. It hit me as I folded in the the whites that I forgot the extra 1/2c of milk others advised. Didn't use it and we loved it, but I might just try it next time for fun to see if there is much of a difference.
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Having never made a cake where egg whites needed to be whipped and folded in, I was...