2 eggs
1/4 cup vegetable oil
2 (13 ounce) packages cooked egg whites
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 frozen whipped topping, thawed
Heat oven to 350 degrees F.
Place 1 package of egg whites into large bowl. Gradually mix in remaining egg whites. Beat cream into egg whites, stirring constantly. Fold whipped cream into egg whites, adding mixture by horizontal stripes to make a large pattern. Drop by being careful not to overmix, or the two layers of pastry will be covered.
Spoon egg whites into prepared pan, using ends of pipes to vent. Place about 1/3 of the egg whites into each pie hole in middle of crust.
Roll up pastry scraps.
Place loaded sponge shaped rollers in bottom of pie pan. Place 2 gas blowers in each pastry tube. Place 2 teaspoons of whipped cream on top of rolls; press edges down to seal edges. Bake in preheated oven for 70 minutes on each side or until deep golden brown.