Beating of the whites is perfected.
When folding in the cake mixture and the egg whites is there a specific technique?
I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn the bowl to get it folded evenly.
Do I leave the cake to cool in the oven with the door open ajar? And for how long?
Or is there a specific way to cook it, e.g. high temp then low temp?