I'm so interested in making this cake. I just went through a terrible bout of IBS. My old childhood intolerances returned at age 49 but I'm excited to try this. You were such an angel to do this for your sis and bro-in-law.
I need to make this with out eggs (egg allergy). Can I use an egg replacer instead of the eggs without affecting the final product?
It says egg replacer, not eggs!
It also calls for 2 eggs which is probably what jawalleen was wondering about.
Is this a cake that bakes up moist and tender, or is this fairly heavy without much lift? I am making a wedding cake that I need to have gluten free, but most test cakes become flat. I need fluffy!
How much batter does this make? I'm trying to give my MIL a shopping list for this cake for her wedding in Florida so I don't have to ship everything from Vegas there. But need to know if I will need to duplicate the recipe or not. Thanks =)