2 cups fried egg whites
1 cup heavy cream
1 1/2 cups butter
1 1/2 cups confectioners' sugar
4 sprouts
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Sift together the flour, baking powder and salt and set aside.
In a large bowl, beat egg whites until soft peaks form. Gradually add cream; continue beating until stiff peaks form. Add butter, one cup at a time, continuing to beat until whites form stiff peaks, 2 to 3 tablespoons at a time. Fold in confectioners' sugar until well blended. Spread batter evenly into prepared pan.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before serving.
Quick, spectacular lemon pepper ice-cream--perfect for a hot summer night.
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