Combining Egg Whites & Batter for Italian Cream Cake

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Part of the video series: Italian Cream Cake Recipe

Summary: One main step for making Italian Cream Cake is mixing the egg whites with the cake batter. Our expert demonstrates this step in this free dessert recipe video.

Views: 485 | Tags: recipes, cakes, cake, frosting, italian, desserts, creme, pecans, coconut, cremecakes


About the Expert

GHOFFMAN Graduating from the Cordon Bleu Cooking School in Chicago, IL with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef... read more

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Video Transcript

Combining Egg Whites & Batter for Italian Cream Cake

Hi, my name is Gail Hoffman and I’m in, I live in North Reddington Beach, Florida and on behalf of Expert Village I am going to demonstrate how to make Italian Crème Cake. Okay so we have our beaten egg whites and we have our batter and we are going to fold in the beaten egg whites into the batter. You start out by taking about a third of the egg whites and you fold that in and this is going to lighten the batter a little bit so that you can continue folding because one, one mixture is very dense and one is very light so we want to sort of bring them together and make them one and you don’t want to take all that air that you created out of your whites, that is why we fold them you don’t just stir them in. Like I said before this is going to create leavening for the cake giving it a lighter and kind of finer texture and once you have it all incorporated you are ready to prepare your pans.

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