Eggwhite cake

By Birgitta

Very simple to make, dense, moist and small crumb. Consider adding some Nielsen Massey Madagascar Bourbon Vanilla Extract or real vanilla seeds, or perhaps couple of drops of Boyajian pure orange oil. In any case it's a good recipe to have on hand when you've got lots of egg whites but don't feel like making meringues.

Ingredients

• 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

Preparation

Step 1

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 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.