Today's exercise: To create a light, airy flourless/ sugarless cranberry Bundt cake.

The changes to the starting point full white flour and cane sugar formula.

1. The flour was changed out for ground almonds. Half blanched, half natural at a 1:1 ratio of almond for flour.
2. One of the whole eggs was separated.
3. To the one egg white, three reconstituted powdered eggs whited were added.
4. The egg whites were sprayed to stiff peaks 

5. The egg whites were gently folded in as the last ingredient.

   Mistakes: 

   1. I forgot to add in the cranberries. I was forced to add them to the batter in the Bundt pan. Surly this effected the airateing effect I worked hard to achieve.