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Source: Martha Stewart Living, October 1999
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  • gigigamez19
    5 JUL, 2017
    The cake tasted good but I would use about 1 cup less of sugar. Also, the middle part of the cake sunk, I didn´t even overfill the cake mold. I´m not sure what I did wrong :(
    Reply
    • haileymccron
      3 AUG, 2017
      Hey, thanks for the feedback, I was thinking of using a donut pan, but why did you use 1 cup of less sugar?
  • cakengifts
    19 JUN, 2017
    I love this cake!!! Thank you for blogging about it. Very Nice Article… http://www.cakengifts.in/cake-delivery-in-faridabad http://www.cakengifts.in/cake-delivery-in-ghaziabad http://www.cakengifts.in/cake-delivery-in-dehradun
    Reply
  • jespreciousgma
    2 SEP, 2015
    Used this recipe and my cake came out pretty nice after I baked it an EXTRA 45 minutes (first 45 minutes it was still undone). I used less than half the sugar recommended and used 7 eggs (next time I'll use 6).
    Reply
  • carmensbakingcreations
    28 JUL, 2011
    I used this recipe and followed the directions but the cake created a hard crust while baking. As I looked at the recipe I though it had a little too much sugar. The cake was moist but I had to remove the edges and top. Otherwise the flavor was good. I was thinking should the egg whites have been beaten separately and incorporated like the sponge method.
    Reply
  • droseman
    31 OCT, 2010
    Came out dense and chewy with a hard sugary crust. not sure what I did wrong but i'm going back to the white cake recipe for wedding cakes. It never fails.
    Reply
  • nkf00
    23 APR, 2010
    can this cake hold the weight of fondant? i saw it in a pic with fondant from the baby shower" album?
    Reply

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