While this cake is very moist (like other reviewers, I also added an extra 1/2 cup of milk and extra vanilla) and has excellent texture (very light and soft, not too spongy), the flavor is off. It tastes like a sugar cookie that has been rolled out in a little too much flour.
You definitely need to modify the directions: cream butter and 1 c. sugar; alternate adding dry ingredients and milk (you don't need to BEAT each time until smooth, just mix on low speed--if you overmix, the gluten will overdevelop and you will get holes and tunneling in your cake); add flavoring if you did not add it with the milk. Now you should beat the whites and remaining sugar to soft peaks, then FOLD in gently (I usually add my beaten egg whites in 1/3's--a trick I learned in culinary school).
I could not in good conscience give this recipe any better rating since the directions are wrong, I had to add more milk and vanilla than the recipe called for and the flavor was lacking to my taste (if you like cake that tastes like a sugar cookie--this is for you).
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While this cake is very moist (like other reviewers, I also added an extra 1/2 cup of milk and...