When I get Rose’s books, or any cook/baking book, I go for the chocolate first. Next is spice/crumb cakes and then other things. I don’t care for white or yellow cake at all. I use Sylvia Weinstock’s yellow recipe when needed and I will say, I love her’s. It doesn’t bake up high but it has a nice sweet taste. Thing is, for me, it’s a pain to make becuase I often have to double or triple the recipe. Cake flour has to be sifted and the butter/sugar then the egg whites later….time consuming. Worth it but time consuming. Sooo, my my question is, which Rose recipe for white cake is the best!