RE: Cake recipe

Check a pampered chef website for baking stones. They make the most reliable ones on the market. If you don't buy thru them, just make sure your fully informed about the clay that is used to produce the stone-as some from foreign markets can contain lead.

Regarding your cake recipe, it might be easier to help if I could see the actual recipe. Is it online? or can you e-mail it to me? Also, are you living 3,000 feet or more above sea-level? And, generally speaking, your egg whites and everything touching them (beaters, bowl, etc) need to be as cold as possible (I put everyhting but the egg whites into the freezer until I need them) and everything else should be room temperature. And your recipe should tell you which goes into what (yolk mixture to white or vis-versa) if it doesn't, I would fold in the white mixture. And that would be my next question, is how are the whites put in the mixture because you can mix out all of the air you just beat in.