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Does the recioe mean a total of 9 egg whites are needed (ie, the 4 from the separated eggs plus 5 more), or a total of 5 egg whites are needed (ie, including the 4 whites from the separated eggs)?
I don't have a tube pan. Does this recipe convert well to cupcakes? (Obviously baking time reduced.)
Hi, Erin. If you don’t have a tube pan, you could use a bundt pan. The resulting cake is spongy, think Angel Food Cake, and we’re not sure that would make a good cupcake. But give it a try if you like. We love to experiment in the kitchen!
I used the bundt pan, but before I filled it, I scooped out just enough to make one cupcake. I baked it alongside the cake for 20 minutes, and it came out spongy, delicious and so cute! I'd attach a photo if I could. It had a nice flat top and the ridges on the side from the cupcake paper, so I just frosted the top and sprinkled the nuts and it made a perfect portion. Thanks for the recipe!
Spray the tube pan before adding batter? Grease and flour it? Also, looks like this recipe with whipped cream frosting would need to be eaten right away, not intended to be kept for a week. Without the frosting or with a different kind of frosting, the cake should keep for a good while, I would think. Curious to try this cake that calls for more sugar than flour.
Hi, Robin. We thoroughly enjoyed this cake and we hope you do, too. There is no need to spray, grease, or flour the tube pan. The cake would keep for a day or so on the counter, but any longer and we would store in the refrigerator.