- Egg White Cake - great ways to use up leftover egg whites!
6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180C oven for 30-40 minutes.
Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.
The lovely taste!
6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180C oven for 30-40 minutes.
Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.
The lovely taste!
