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A cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.