Features & Benefits
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Product Instructions
Bake: Bake at 375 degrees F for 35 to 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 underbake. Cool the cake by turning pan upside down. Hang on bottle or funnel to allow circulation of air under cake. Hang 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. 2. Pour: 1-1/3 cups of 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 (about 5 minutes) until very stiff peaks form when beater is raised. Turn mixer to low speed, and gradually sprinkle in cake flour from mixture B into beaten egg whites. Blend for 1 to 2 minutes on lowest speed, scraping the sides and bottom of bowl with spatula. Pour batter into ungreased tube pan (10x4 inch). Level batter with rubber scraper. Cut gently through batter with knife to remove large air bubbles.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
