I'm not sure what I've been doing wrong but the two times I've tried to make this, I could not get the eggs to thicken. I followed the mixing instructions and didn't get much of a result even after beating for 20 minutes plus. The first time I used egg whites in a carton and a tube pan and since the batter was too thin some leaked and I ended up with a very flat cake that was half sticky and gooey. The flavor was good though. The second time I used fresh whites. This didn't make a difference. Once I realized it was happening again I was able stir the egg mixture into the flour mixture. This made the batter much thicker than last time. Just to be safe I used a 12 cup cupcake pan to prevent leaking. They actually turned out fine to my surprise. I think the smaller amounts prevented the liquid from settling. Anyway, I'm certain the problem isn't with the recipe. It tastes great. I'm probably not letting the egg whites warm up enough or adding things together too quickly. Be sure to follow this EXACTLY. It seems a little oversight can be all the difference.
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I'm not sure what I've been doing wrong but the two times I've tried to make this, I could not...