Chris, can you link Carol's recipe? I could not find it.
I have had good results with recipes from The Cake Bible and from Martha Stewart. I experimented with a bunch of white cake recipes this summer and the Silver Anniversay cake type recipes turned out well, but had a very delicate crumb. I will have to try that recipe again since I am much better now at properly mixing batters and folding in egg whites. Still have several yellow recipes to try. Everyone is on a New Year's diet so I'm short on guinea pigs right now. 
Scratch white cake should NOT taste like sweet cornbread. Shred any recipe that gives you that result.
Remove the scratch cake from the oven while crumbs stick to the toothpick. Scratch cakes will not forgive you if you overbake them.
Good luck!
I don't think I've made a white cake without butter, but I am the daring sort and will give this one a try one day. I'm hoping after Valentine's day all my guinea pigs will go back to scarfing down cake. Thanks!
It really is delicious and it bakes nice and even, I've never have had to level off the cake and I've made it over 8 times but it does take a lot of egg whites! I've never tried the lemon filling part of it, I've used the box which I find tastes the same and much easier.
What would that cake be like with just icing, without any filling? Does the cake itself end up moist? My family likes box mixes so far. I haven't found a white cake from scratch they like (some won't even eat them 
).
Also, is the filling like a lemon pudding? I'm thinking jello cooked for a lemon meringue pie (minus the meringue & crust 
).
Thanks!
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