White Sour Cream Cake Recipe - From Rebecca Sutterby

Baking By MariaLovesCakes

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MariaLovesCakes Posted 14 Sep 2011 , 12:17pm
post #1 of 1

Hello, everyone. I've made this recipe before and loved it, but was wondering if anyone had tried it using pasteurized egg whites instead of the actual egg whites.

How was the taste and consistency?

Thanks! I will appreciate any feedback you can give me.


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