Tuesday, February 2, 2010

Egg White Cake - another installment in what to do with leftover egg whites

I've never been a big fan of Angel Food Cake so don't get too excited that this cake has no fat! I had been stacking egg whites in the freezer again and came across this recipe. It's really just simple and tasty - it even has a very nice crumb crust. Another good way to use up those leftover egg whites.

Egg White Cake

6 egg whites or a little less than 1 cup
1 cup sugar
160 grams all purpose flour (I found the recipe on an British blog, so I'm not totally positive what the amount is - I'm guessing about 1 and half to 3/4 cups - but I did measure with a scale)
1 heaping teaspoon potato starch or corn starch
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
7 tablespoons butter, melted

Beat the whites with a couple tablespoons of the sugar until thick and foamy but not totally stiff. In another bowl mix all the dry ingredients with the rest of the sugar. Fold into the whites the flour mixture and then stir in the vanilla and melted butter. Bake in a medium sized butter and flour sprayed bundt pan at 350 degrees for about 25 min or until lightly browned and done. Dress it up if you want; I'm considering a scoop of vanilla ice cream with hot fudge sauce tonight. In the summer it would be pretty great with whipped cream and strawberries...

And yes, that is more pasta drying in the corner!!!

1 comment:

  1. Well, now that this has cooled I'm not so thrilled. It was ok, but it did taste like a lower fat or something missing cake. Dressed up it's not so bad but I think in the future I'll stick to making macaroons!