I'm going to bake a torte this weekend that has beaten egg whites as the only leavener, and I've been warned by the person who gave it to me that the cake WILL sink in the center. This might be impossible to address, but I hate it when the center of a cake sinks. It makes the slices look so lame...
Now, this is a flourless recipe (originally for passover). I wonder if adding a bit of flour, say 1/4 or 1/3 cup ('cuz no-one who will be eating it keeps kosher) would help? Or should I add some cream of tartar? I don't want any off-taste, though.
The recipe contains 8 eggs, almonds, sugar, and dried fruit. No fats, no flour. 1/2 teaspoon salt.