Reviewed: Dec. 21, 2011

For me, this cake turned out moist and light. Reading the problems some reviewers had with a dry cake, I made sure to beat the egg whites to soft peaks only instead of stiff (and dry) as directed, a trick I got recently while watching a cooking show. I don't purchase cake flour anymore, instead I reduced my all-purpose flour to 2 cups. Only problem, I forgot to flour the pans and had a hard time unmolding. I plan to line my pans with parchment next time. Turned out great and I plan to make it again, anytime I have extra egg whites in my fridge.

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Reviewer:

Edion

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

This is a must try!!! Great recipe! was worried how it would turn out after reading other reviews, but it was awsome! followed recipe and added about 1/2c. My mom said it reminded her of the wedding cakes the bakery made when she was a kid!

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Reviewer:

mary8829

Reviewed: Jun. 29, 2011

This recipe was ok.

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Reviewer:

Tomsmom

Cooking Level: Expert

Home Town: Richfield, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: May 19, 2011

this recipe was exactly what I was looking for. I wanted a white cake to go with a fruity icing and this is perfect. I took people's suggestions and used half and half instead of milk and that worked well. The recipe is for a 13x9 inch pan, but I baked this in an 11x15x1 inch pan for 20 minutes and it worked just fine. I highly recommend this recipe.

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Reviewer:

lauraadora

Reviewed: May 11, 2011

I really liked this cake and thought it was easy. I almost forgot to add the vanilla. I will defnitely make it again. I frosted it with buttercream frosting and chopped strawberries inbetween the layers (frosted the layers so it wouldn't soak through). It was great!

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Reviewer:

Trudy

Home Town: Manitowoc, Wisconsin, USA

Reviewed: Mar. 12, 2011

Because my son has an intollerance to dairy, I used coconut oil in place of the shortening and coconut milk instead of milk. I will definitely try this again as the cake, even without cake flour, turned out very nice. My oven baked a little too fast and the top was a little too done...and I didn't have powdered sugar for a nice icing. This is a keeper and a safe dessert or birthday cake for my son!

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Reviewer:

Michele H.

Reviewed: Mar. 5, 2011

Didnt work for me? Cake had corn bread texture and "weird" after taste. Not my cup of tea!

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Reviewer:

missy

Cooking Level: Expert

Reviewed: Feb. 2, 2011

YES!! Finally a usable cake recipe. Granted a couple adjustments need to be implemented. First, mixing the wet and dry ingredients separatly before mixing them together. No need to beat them just mix until incorporated. Second, make sure your egg whites are very stiff. Third, when mixing the egg whites into the batter FOLD, don't mix. It's ok to have a small lump here and there. Finally, make sure to start checking your cake about 5-10 min before time to ensure you don't over bake. You will achieve a very moist and light cake. Enjoy!

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Reviewer:

COOKINMOMMYMANDY

Cooking Level: Expert

Home Town: The Woodlands, Texas, USA

Reviewed: Nov. 17, 2010

This is a simple and effective cake batter. To the people who commented saying "I don't like how this is mixed" and "This is no way to treat a cake batter" - It is actually. This is how you treat a white cake batter. Very similar to Angel Food Cake. If you don't like it, buy boxed cake mix. I've been using the same recipe as this since I was about twelve and I've never had a problem with it. Sifting helps, and I agree - using half and half creates a richer cake.

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Reviewer:

RedRocket

Cooking Level: Professional

Living In: London, Ontario, Canada

Reviewed: Oct. 30, 2010

Just made this for cupcakes and it turned out very well, if not a little bit lacking in flavor. I used butter instead of shortening, so it didnt come out a super white color as it otherwise would. I also creamed the sugar and butter together before adding the dry ingredients and then added everything except the egg white and beat until just smooth. beating for a full 2 minutes would change the structure of the cake drastically, and may be why many people said this cake is too dense. i also folded in the egg whites as previously mentioned. the cakes turned out super light and fluffy when i put them in the oven for about 13 minutes. i might try adding some vanilla bean or more extract next time to amp up the flavor.

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