The final product is a wonderful, fluffy cake that is just sweet enough to satisfy a carb craving. I followed the recipe EXACTLY and baked in a bundt pan. After all, modifications would not lend to a true review of the original. I cracked all my eggs then whipped the vanilla, cream of tartar, and salt into the egg whites. I started at about medium speed then cranked it up as high as it would go for a good 15 minutes. Also- Loved the wine bottle suggestion! Works Great!
Three tips for the novice: 1) NO YOLKS! not even a drop! 2) whip it! whip it good! -or at least 5 minutes past the point you think you're done 3) dust your bundt pan with a light coat of cake flour, but DO NOT grease the pan... Enjoy!
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The final product is a wonderful, fluffy cake that is just sweet enough to satisfy a carb...