Reviewed: Feb. 27, 2013

This sponge cake recipe was just what I was after for shortcake shells, so I didn't use the topping. I reduced the serving size to six, which was just perfect for my 6-shortcake pan. I was satisfied with them, but would have liked them with a little more butter in the batter as well as some vanilla.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 12, 2012

Very good recipe, it is one of my favorites! For those who have said its too eggy and dense, that is most likely because the milk was too hot when you put it in the batter and it partially cooked the egg. Again, mine took only 20 minutes in the oven. Enjoy !

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Reviewer:

Anonymous

Reviewed: Oct. 8, 2011

Overall a very good cake, and easy to put together. I noticed a reviewer mentioned eggy-ness so I cut back to three eggs (can't stand eggy-ness) and after tasting the batter I added 1/2 tsp. of vanilla extract for more flavor. I agree with others that the baking time is wayyy off; mine was done in 20 minutes. The cake itself is nice and spongy; nothing too dense. but that topping....Oh WOW that topping is amazing for this cake. I would absolutely make this again, but with the changes I mentioned above. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Oct. 8, 2011

Perfect replica of my Aunt Minnie's recipe!

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Reviewer:

Pam

Cooking Level: Expert

Home Town: Madras, Oregon, USA

Living In: University Place, Washington, USA

Reviewed: Oct. 3, 2010

My family loved this! My brother didn't even know it wasn't store-bought! The brown sugar icing is awesome.

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Reviewer:

wbicepuppy

Reviewed: Sep. 8, 2010

If you add two teaspoons vanilla extract, increase the salt to 1/2 teaspoon, increase the butter by one more tablespoon, you'll have the perfect old fashioned Lazy Daisy Cake base.

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Reviewer:

Jay

Reviewed: Jul. 15, 2010

Made this cake minus the topping to use in a trifle. I added a teaspoonful of almond extract. I was very impressed by how much flavor the cake had. It can certainly stand alone as a snack cake. Next time, I will butter and flour the pan. It took 30 minutes in a 9x13 pan. Thank you!

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Reviewer:

bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

Reviewed: Feb. 14, 2010

yummy! 1 hour for glass pan 20 mins for metal pans

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Reviewer:

~Natasha~

Cooking Level: Beginning

Reviewed: Jan. 17, 2010

My mother made this, my favorite cake, regularly when I was a child but I had completely forgotten about it until I came across this recipe. It was delicious and my husband, who had never had it, LOVES it! I did add vanilla to the batter and bake it for a shorter time, but other than those changes, this recipe is perfect!

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Reviewer:

spendinit

Cooking Level: Expert

Reviewed: Nov. 5, 2009

Lovely cake! We used a bundt pan, and it took about 40 minutes to be done. I also always cook with substitutes, due to dietary restrictions - we used margarine, soy milk, and spelt flour, and it came out great!!

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