|Sugar free cake mix||8 Ounce|
|Dry yeast||1⁄4 Ounce|
|Warm water||2⁄3 Cup (10.67 tbs) (Not Hot)|
Combine cake mix, egg white, yeast, and warm water in a mixing bowl.
Beat on low for 1 minute.
Continue beating on high 5 minutes more.
Batter will be very thick.
Grease and flour a 9 in. (23 cm) round cake pan.
Cut a piece of wax paper the size of the bottom of the pan.
Fit into the cake pan.
Transfer batter to pan.
Place a paper towel or wax paper over cake pan.
Allow to rise in a warm draft-free area for at least 4 hours. (This cake can rise in the refrigerator in a cake pan covered with wax paper while you are at work during the day or overnight, if you wish to bake it 8 or more hours later.) Bake at 350°F (175°C) for 25 to 30 minutes or until tester inserted in middle comes out clean.
Cool for 10 minutes in the pan.
Turn cake out onto a cooling rack.
Remove wax paper.