Sorry it took me a while to reply, had a cake to do after work last night. In my first Wilton class, my instructor told me about the meringue powder to make a cake rise higher. I have used it since then with good results. I haven't thought about using an extra egg white. For me it is easier to use the meringue powder rather than beating the egg white separately, then folding in to the cake batter.
12/20/05 at 5:13pm