Serves: 5
For the fluffiest results, start with the egg whites at room temperature. Use a glass or ceramic bowl plastic may retain traces of grease. Any trace of fat will prevent the whites from whipping properly.
*Bake the cake in an ungreased pan to give the batter something to cling to as it rises.
*Turn the baked cake upside down to prevent it from collapsing while it cools. Balance it on a bottle or funnel if the cake pan does not have its own prongs to rest on. Keep the cake upside down until completely cool.
*Cut the finished cake with a long, serrated knife in a gentle sawing motion to prevent it from being compressed.
This Cook's Note: For Better Foam Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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