Prep Time 20 minutes minutes
Cook Time 28 minutes minutes
Total Time 48 minutes minutes
The original egg white measure was 5 egg whites, so rather than halve one raw egg white to make 2 ½ egg whites, it’s better to just whip 3 egg whites until stiff peaks form, then discard about 17 grams of whipped egg whites (⅓ cup) before folding into the batter.