I wish this recipe described how to fold in the egg whites a little better. My cake sank, just as a lot of people said. I thought maybe this was normal because my son says it is supposed to be dense. Well, I looked up how to fold in egg whites after the fact. Put about a third of the whipped egg white into the batter, and gently mix it in to 'temper' the batter, which will make it easier to mix in the rest of the egg white. Hold the bowl over the mixing bowl containing your batter, and tilt it so that the egg whites slide out into the batter. Using a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Don't stir. The purpose of folding is to retain the air you have beaten into the whites. Be careful to only work the batter enough to incorporate the whites, and never use an electric mixer for this step. Mixing the egg whites into the batter too much will cause your cake to sink. My cake still tasted good, even though it sank. My son requested it for his birthday, and my husband thought it sounded gross. But once he tried it, he loved it!
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I wish this recipe described how to fold in the egg whites a little better. My cake sank,...