Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Per 1/12 Cup: 140 calories; 0 g sat fat (0% DV); 180 mg sodium (8% DV); 24 g total sugars.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Preparation Instructions: You will need: 1-1/3 cup water. Do not consume/eat raw cake batter. First: Move rack to lowest position in oven. Preheat oven to 375 degrees F. Use bowl, utensils, and cake pan free of grease or soap. Do not use plastic bowl. Mix: Pour 1-1/3 cups water into large mixing bowl. Sprinkle egg whites (package A) over water. Blend 1 minute on low speed until egg whites are completely moistened. Beat at high speed (about 5 minutes) until very stiff peaks form when beater is raised. Sprinkle flour mixture (package B), 1/4 cup at a time over egg whites. Fold gently using wire whip or slotted spoon (not electric mixer or rubber scraper). After each addition, fold until dry ingredients disappear. To fold, cut down through batter, across bottom, up and fold over, turning bowl often. Pour batter into ungreased tube pan (10 inches x 4 inches) and level batter with rubber scraper. Cut gently through batter with knife to remove large air bubbles. Bake: bake at 375 degrees F for 35-40 minutes. Cake is done when the top crust is golden brown, cracks and appears dry. To prevent cake from falling out of pan during cooling do not under bake. Cool the cake by turning pan upside down. Hang on bottle or funnel to allow circulation of air under cake until completely cool, approximately 3 hours. Loosen cake from tube and sides of pan using knife or spatula with up and down strokes. Gently remove cake. High Altitude (over 4,000 feet): Follow directions except blend 1/4 cup all-purpose flour into contents of Package B (flour mixture) before folding into stiffly beaten egg whites.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
