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Product Instructions
You Will Need: 1-1/3 cups water.
Do not consume/eat raw cake batter.
Basic Recipe: 1. Preheat. 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 a plastic bowl. 2. Blend. Pour water into large mixing bowl sprinkle egg white (package A) over water. Blend 1 minute on low speed until egg whites are completely moistened. Beat at high speed until very stiff peaks from when beater is raised, about 5 minutes. Sprinkle flour mixture (package B), 1/4 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. 3. Pour batter into ungreased 10x4-inch tube pan. Level batter with rubber scraper. Cut gently through batter with knife to remove large air bubbles. 4. Bake at 375 degrees F 35 to 40 minutes. Cake is done when top crust s golden brown, cracks and appears dry. To prevent cake from falling out of pan during cooling. Do not underbake. 5. Cool 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.
Do not consume/eat raw cake batter.
High Altitude: Over 4,000 feet, follow directions, except blend 1/4 cup all-purpose flour into flour mixture (package B) before folding into stiffly beaten egg whites.
Do not consume/eat raw cake batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
