type of sponge you need
to use ingredients that
contain enough solids to
mimic the properties of
the flour so that the cake
will hold together. Egg
whites do not contain a
lot of solids, since they
consist of 85 to 90
percent water; some
solids come from the egg
yolks, but they come
mostly from the sugar and
chris devlin
(Chris Devlin)
#1