I tried this recipe and it is absolutely delicious!!! I will use this recipe from here on out. It is so light and fluffy and after 3 days of eating it, it is still as moist as it was the first day we cut it.
Would you recommend this for cakes that are going to be carved
If I were to use this for cupcakes, how long would you recommend to bake?
Can you use carton egg whites for this. Would it affect the outcome?
Thee are a couple of places in recipe that words are scrambled. It sounds delicious! I suppose it is sturdy to layer and tier?
im hosting a taste test this weekend.
With the egg whites whisked and then folded into the batter (like Victoria sponge) isn't this cake too light and airy to dowel and tier?