Egg White Cake
Egg white cake, is in my opinion, the best cake for using up egg whites. I’ve tried a few recipes before, but they were often just too dry. That is absolutely not the case with this cake.
I frequently have egg whites left over, either after making Austrian Potato Fingers, Brioche Croissants or very often when I’m brushing on bread rolls and pastries. I keep them either in the fridge or in the freezer, and when I have a few, I bake this delicious cake.
By adding different types of chocolate – white, milk or dark – you can vary the cake very much.
Depending on how many egg whites you have left, you can adapt this recipe. You need 20g of the ingredients per egg white. Example: with 5 egg whites, you need 100g each of chocolate, butter, sugar and flour.
If you don’t remember how many egg whites you have in a bowl, you can easily find out by weighing them. For an egg size M, you should calculate about 30g and for size L, about 35g of egg white.
Delicious cake to use up egg whites.
- 160 g chocolate (white, milk or dark)
- 160 g Butter
- 8 egg whites (about 240g)
- 160 g sugar
- a pinch of salt
- 160 g flour
Grease and flour bundt pan (or another baking tin)
Chop the chocolate into pieces.
Melt with the butter. (over bain-marie or in oven at 80° C)
Beat the egg whites, sugar and salt in a clean (fat-free) bowl until stiff.
Sift the flour over it and fold in.
Stir in the melted butter-chocolate-mixture.
Fill in prepared bundt pan.
Bake in preheated oven at 180° C for about 35 minutes. (Do the toothpick test.)
After about 10 minutes, remove from the tin and leave to cool.
Sprinkle with icing sugar.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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