This is an an Estonian recipe, also known as "Egg White Cake". Light and baked in a tube pan, like traditional Angel Food cakes.I made mousakka on two days and was left with four egg whites. These egg whites were lying in the fridge for a week. I was thinking what to do with these egg whites. Googled and found this recipe here. I halved this recipe but used four egg whites. This cake turned out delicious and soft. My daughter Loved the texture and flavor. I just add two extra ingredients, pineapple essence and yellow food color.
Ingredients
3 Egg whites
125 grams Sugar - powdered
80 Grams All-purpose flour
1/2 Tablespoon Cornflour
1/2 Teaspoon Baking powder
50 Grams melted butter - slightly cooled
1/4 Teaspoon Pineapple essence
1/4 Teaspoon Yellow food color
1/4 Teaspoon Yellow food color
Method
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
Mix the rest of the sugar with flour, cornflour 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 180 C oven for 20 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.
Labels: Cakes, Continental Cuisine, Bake a thon, Estonain
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 20 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.
Labels: Cakes, Continental Cuisine, Bake a thon, Estonain
