Libbie's Delicate White Cake

I debated whether to assign any stars to this review, but I decided it needed to be done. This looked like a good recipe, even though I had my doubts about the low oven temperature. The batter came together easily enough and had a light, delicate flavor, but after 35 minutes in the oven at 300 degrees as the instructions say, it hadn't even begun to rise or set. By the time the toothpick came out clean, the oven was up to 375 and the cake had been in the oven for well over an hour. After all that trouble, the cake came out with a gummy texture that was unpleasant to eat, almost as though the recipe had called for marshmellow fluff that had dried out. I am sure all the problems had to do with the confusion over baking time and temperature. Did you ever make this cake the same way your recipe dirrects? If not, why did you put it on this site? I apologize for coming on so strong, but I wasted time and effort, not to mention good ingredients, because the recipe, as written, did not work. I will keep this in my cookbook for a while, and should you choose to make changes to this recipe, I will make it again and give it a better review. Until then, I stand by these comments, unless the monitors of the site choose to sensor my remarks.