When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Baking By LLscakes Updated 7 Mar 2020 , 2:01pm by Laetia
I just made WASC recipe. I usually make it with whole eggs. Today I tried it with egg whites, from a carton. The cakes hardly rose and seem very dense compared to baking with whole eggs. Of course I made 4 batches without testing.
My guess is that there’s something wrong with that carton of egg whites Are you very sure you measured everything right?
bump
Bump
Quote by @%username% on %date%
%body%
(if this is a private computer)
Yes please, register now!
