Switching whole eggs for whipped egg whites can transform boxed cake mix into a light sponge suitable for roulades or trifles without extra hassle.
Ensure your bowl is free from grease for optimal egg white foaming; a lemon can effectively remove residual fat for the best results.
Use the J-fold technique to gently incorporate whipped egg whites into batter without deflating them, ensuring a light, airy cake texture upon baking.
This technique results in a sponge with a prominent rise and airy texture, perfect for layered desserts and delightful presentations.
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