Silver White Cake

"We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowly. The..." See more more air you trap inside the egg whites, the lighter your cake will be. Use a finer grained sugar and CAKE flour (not all purpose) and you'll get rid of the grainy texture. Extra sifting helps with this as well. Adding citrus zest or a little bit of sprite helps sweeten it without making it taste like sugar. This is one of the most versatile and useful basic cake recipes I've used."

"This cake is EXCELLENT!! The only substitution I make is real butter for the shortening, softened, and add 4tsp total of baking powder. Make sure you mix all dry ingredients together first before ad..." See moreding wet. I did not get a cornmeal consistency at all. Also, be sure to beat the egg white until stiff and it is important to mix in some first then gently fold in the rest, this is what makes the cake light and fluffy. It is my sons birthday today and this cake is always THE birthday cake, with a nice buttercream frosting, I get a lot of requests for this cake. Sometimes I just do a 9x13, sometimes cupcakes, and sometimes the layers. It is the BEST cake!"

"I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at fault. ..." See moreSorry to say, they hit the nail on the head! This cake was easy to make, but that's about the only positive thing I can say. It was fairly dry, dense, crumbly, did not handle frosting very well, and did have a flavor and texture like cornbread. Also, the batter was certainly not enough for 2 9-inch pans. My 4 year old niece enjoyed having it for dessert, but that's because she only ate the frosting. I wouldn't suggest bothering with this one."