Quote:
Originally Posted by Fugee
I wouldn't add egg whites. Because the pans are smaller you could put the jam on top rather than at half full so there is more room to sink. You could also heat up the jam a little so it would be more liquid and spread nicer and not just sit in spoonfuls.
I always grease and flour bundt pans even when they are nonstick. The ridges make them more difficult to get the cakes out of if I don't.
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I experimented with a brownie mix and raspberry jam last night and there will be greasing and flouring for sure. Or sugaring.
