Monday, October 12, 2009

White Spice Pound Cake

My decision to bake this cake rested solely on the fact that it uses only egg whites, and I have a healthy amount that need to be used up. (see the next post, when it appears, to find out why) But sometimes it's nice to bake something that requires absolutely no skill at all. Just dump the ingredients, mix, and plop it into the pan! If this cake tastes even half as good as the batter, it'll be a 'file-for-future-reappearances' cake, for sure. It doesn't even need any kind of ganache, icing, or topping! (I did dump some left-over maple caramel on top...I hope it's not too chewy!) Since my cake carrier is carrying someone else's cake (I borrowed her cupcake carrier the other day), I needed something that transports with relative ease.

And the finished product:

1 comment:

  1. Looks yummy! I'm done with your carrier if you need it today :)