Master White Cake recipe review

Last weekend, I made the Master White Cake recipe from The Gluten Free Gourmet Makes Dessert by Bette Hagman. My wheat-free friend E has a birthday coming up so I thought I'd test a new cake recipe, just in time for Easter.

The only adjustment I made to the recipe was I used butter instead of Butter flavored Crisco. It mixed up easily with my hand held beaters. The only odd ingredient is citrus flavored carbonated beverage. It fizzed a bit when mixed in but I could not detect it upon tasting. I made the small size cake and baked it in a 11 inch by 6 inch Pyrex dish.

As I recall, it baked for the recommended time and a toothpick came out clean when I removed it from the oven. It looked beautiful when it came out of the oven, brown on the edges and rounded on top.

Upon cooling, it flattened unevenly (as shown above). The final product had a nice vanilla flavor and a dense texture. The texture was rather too dense for me. I've made better cakes from the same cookbook. The cake retained the same texture and flavor when frozen and later thawed. It's a decent cake but I was a bit disappointed. I'll just keep trying more though. Happy eating!