Well, I read all the problems people were having in the P&Q’s with the egg whites. So when I made my Berry Surprise Cake last weekend, I was extra careful with the batter, only folding it until the flour and butter was barely incoporated. I put it in the pan, pleased that it was still fluffy. I halved the recipe and baked it in a 6-inch pan. In the oven, it was browning up nicely. So imagine my disappointment when I unmolded it from the pan and it was about an inch high. I didn’t even bother making the rest of it (or taking pictures). But check out the recipe here, or see other people’s successful cakes here!