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Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.
Stir about a fourth of the egg whites into the egg yolk mixture to lighten.
Fold in remaining egg whites.
Transfer to prepared baking dish.
When a quick bread is made with liquid fat (melted butter or oil) the fate, eggs and any liquid…
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Place a liquid measuring cup on a level surface. For a traditional liquid measuring cup, view…
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