For best results when beating egg whites, start with a spotlessly clean bowl and beater. Any grease or fat, including egg yolk, will prevent the whites from expanding to their full volume. Do not overbeat or they will become clumpy and grainy, and the torte won't rise as successfully. Gently fold the beaten egg whites into the batter to prevent them from deflating.
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(8 Reviews) 8
8 of 8(100%)reviewers would recommend this recipe to a friend.