I live in a high altitude city, Denver, so trying new recipes can be tricky. This cake was a great success. I did make some changes - I used 1 1/2 tsp. of baking powder and 1/2 tsp. of baking soda. I also used cake flour (1 1/2 cups), doubled the vanilla and added 2 tbs. of sour cream. I actually doubled the recipe (3 9" layers) and baked it at 350 degrees for 18 minutes. If you don't live in a high altitude, I'm not sure if you should follow my changes - but if you do live in high altitude, you know how a good cake recipe can go wrong, just because. This is the best white/yellow cake (it's not quite yellow b/c there's no butter and not many eggs) I've ever made. It came out moist, tender, fluffy, delicate and flavorful. I am a seasoned baker and not using butter or oil was concerning to me (which is why I added the sour cream), but I think the heavy cream makes for a wonderful texture (along with the cake flour). This recipe is a great find!!!
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I live in a high altitude city, Denver, so trying new recipes can be tricky. This cake was a...