This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
I tried this recipe as I had extra whipping cream. I used regular sugar, and used regular flour and cornstarch as the internet suggests as a o substitute cake flour. The texture of this cake, even with my substitutions, was incredible! It was, however, quite bland. I will make it again, but maybe with almond flavoring and cherries for a special holiday cake.
Can you use regular box cake for this recipe
Rating: 4 stars
This is a great cake. Light and simple. A cake everybody will love.
It looked so beautiful on your show but I was so disappointed in the results. It came out so dry that it was hard to swallow. Never happened before in all my years of baking. Lovetobake2