We need to get together. I toss yolks and use whites and you use yolks!
Estonian Egg White Cake
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipe Types | Snacks and Treats |
Description
Rich, but light textured cake uses up egg whites easily.
Ingredients
Instructions
6 large egg whites
1 cup caster (bakers fine sugar, not powdered) sugar
3/4 cup all purpose flour
1 heaped tablespoon cornstarch
1 teaspoon baking powder
1 stick melted butter, slightly cooled
Whisk egg whites with 2 tablespoons of the sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, cornstarch and baking powder, then sift or sprinkly in the egg mixture and fold in gently. Finally fold in cooled but still melted butter.
Pour batter into a buttered bundt pan. Bake at 355F for 35-40 minutes. Test for doneness with toothpick. Cool 5
minutes before turning out of pan.
KathleenM
Notes
I needed to do something with a lot of egg whites left over from an eggs benedict breakfast session. This recipe passed the husband and foodie neighbors test!