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Product Instructions
You Will Need: 1-1/3 cups water. High Altitude: At altitudes 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.
Do not consume/eat raw batter.
Preparation Instructions: 1. Heat: 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. 2. Mix: Pour 1-1/3 cups of 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. 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 (10" x 4"). Level batter with rubber scraper. Cut gently through batter with knife to remove large air bubbles. 3. 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 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.
Do not consume/eat raw batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
