I am done with cake recipes that call for 5 or 6 eggs in a normal-sized cake. Growing up, we never added these many eggs to a cake unless we were making a big pound cake, i.e. were also using large amounts of all the other ingredients. Despite following KA's directions to the letter and making absolutely sure my batter looked like the pictures, it turned out rubbery and flat. I trusted their stellar reputation and I should not have. I am disappointed and frustrated. One cup of flour for six large eggs is simply not enough and I shouldn't have ignored my intuition.

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