As I have mentioned in my previous article, if you want to work on a flavorful and very moist cake, you must know that egg whites will do the trick for you. The day I made the egg custard pie , I didn’t plan to embark on another baking idea. It was just me, playing a genie, granting my husband’s simple wish. But after using just the egg yolks, I hated the idea of throwing something that I believe can still be useful. That’s when the image of a vanilla cake popped up suddenly. And it’s so easy! The idea though, of using a lot of butter, is frowned upon in this house. Yes, it lends a lot of flavor to the recipe but it is very unhealthy to load up your recipe with it. And half of a cup, like what my original recipe suggests, is too much! So I decided to cut the amount into a quarter of a cup and used apple sauce, of the same amount, instead. I have done this kind of trick many times. Last summer, I used the combination of apple sauce and olive oil (...
For keeps, for real.