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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Question using stiffened egg whites?
Hi,
In an effort to make a lighter cheese cake can I use stiffened egg whites to arrive at a lighter result? I plan to fold them into the batter at the end of the mixing. Any thoughts or tips would be appreciated. Thanks, Andy |
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