This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
good - 28 Jan 2013
This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great. - 08 Apr 2008 (Review from Allrecipes US | Canada)
Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know. - 22 Nov 2005 (Review from Allrecipes US | Canada)