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Heavenly White Cake
August 18, 2001

I found this cake recipe to be terrific. I just made it for my office for someone's birthday, and we are all eating it up as I write this review. This recipe makes a very rich, white cake with a very moist crumb. I do agree with the people who added an extra 1/2 cup of milk -- it's necessary. The batter probably would have turned out fine without it, but I thought it looked a lot better with the extra milk. Another suggestion I would make is to flip around the instruction steps in the recipe, as I did. I made the butter and flour batter first and then covered it with plastic while I whipped the egg whites into meringue. I feared that making the meringue first, as the recipe instructs, would cause it to run or weep or go flat while I was making up the other batter. Overall, I really endorse this recipe if you need a white cake.

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