What a brilliant recipe! I am making the wedding cake for a close friend and I've been baking al sorts of white cakes to find the best. And this is my winner! It's fluffy, yet not crumbly, flavourful (I used lemon instead of almond extract), easy to cut in half - perfect really. Thanks for that recipe!

This cake is very tasty and airy! It came out a little dry for me, but possibly I baked it a bit too long. I made half a two-layer cake by cutting one layer in half and stacking it with a creamed coconut frosting (http://www.adventures-in-cooking.com/2012/03/thai-tea-cake-with-creamed-coconut.html with vegan margarine instead of butter). One question I have is: how do I prevent the cake from rising mainly in the middle and leaving me with very thin edges? This makes it not so nice to stack... I know people usually trim their cake a bit before stacking (and I guess this probably helps the icing adhere as well) but I don't like cutting away parts of my nice cake... Thank you in advance, and keep up the good work!

This turned out beautifully, you've now given me my go-to white sponge cake recipe. I also made this a "lemon cake" but really don't recommend trying to make lemony cakes by adding to the batter*.... instead make a sugar/lemon juice/lemon zest glaze, puncture holes into the cake whilst it's still a bit warm then drizzle the glaze over, it will absorb the liquid and dry to a glossy, transparent finish on top. I then make a lemon icing/frosting (thicker, often with a tablespoon or two of vegan "butter" or coconut butter lot's of lemon zest, vanilla extract and powdered sugar) and paste it on top, leave in a cool place to harden. A GORGEOUS cake! Thankyou.

The cake came out nice and fluffy. I followed the recipe exact. I did use an 8x8 square pan instead because I don't have a cake pan (yet). Thank you for this amazing recipe!

Hi Mattie! Haven't tried this recipe yet, but I trust your recipes. I was just wondering if I could tweak it into a jelly roll with any success. How fragile is it? Some people said it has a good moist, crumb so I think I am going to try it....I will hook you up with my results :)

Do you think this would translate well to cupcakes?

This came out very well, nice and tender. I quadrupled it to make the triple layered checker-board cake (dyed red and green) for a friend's birthday and it looked lovely. thank you for sharing this.

I made this today and it was absolutely delicious! It was exactly what I was looking for. It was light and had a great texture. I had made another vanilla cake from another source and it was too heavy and dense and not as sweet even though the other recipe used more sugar. This is definitely a hit in our house. I used 2 tbls water instead of the oil and it didn't affect it at all. Thanks for the recipe!

I can only give it a 3 based on my changes, so maybe not a fair score for the white cake. I made it Lemon Cake by using lemon juice in place of vinegar, which was fine. I used a teaspoon+ of lemon extract for the extracts. They say on the bottle to be careful because it's so concentrated. But it was only vaguely lemony. The cake itself was rather heavy or dense. But at least it didn't crumble like some vegan cakes. It was an extremely thick batter. For my second layer (see below), I added a bit of water to the batter. So maybe altering this recipe was not the best way to make a lemon cake. I'll try it again as a white cake sometime!

I want to emphasize that this makes one layer, which I wouldn't actually call a "cake." I didn't notice that (my bad), so once I realized it, I just went ahead and finished the one layer and started over to make another one so I'd have an entire layer cake. Not a huge problem since all the ingredients and cups were still out.

Help, I need to make a tangy lemon cake tomorrow morning for my daughter's b'day cake. She wants lemon with chocolate frosting all of a sudden. Can I use lemon juice instead of the vinegar? And use lemon extract or oil for the extracts?

Thanks Mattie!!

can you skip the oil? not a big fan.