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    You are in: Home / Recipes / Egg White Cake Recipe
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    Egg White Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    BostonAngeleno's Note:

    I got this recipe on nami-nami.blogspot.com. I haven't tried it yet but I thought it would be a good way to not waste egg-whites left over from separating out yolks.

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      Finally fold in cool melted butter.
    3. 3
      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.
    4. 4
      Cool slightly before turning out of the cake tin.

    Ratings & Reviews:

    • on October 20, 2009

      25

      Just made this after searching for a recipe to use up egg whites and turned it into little cup cakes with chocolate icing. To be honest, a little doughy, so I would suggest making the flours half cornflour, half ordinary (more sponge like) and perhaps adding a little milk to make the consistency less thick and hopefully this should soften it up. Will try next time, as otherwise fast easy and useful recipe. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg White Cake

    Serving Size: 1 (72 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 300.4
     
    Calories from Fat 92
    30%
    Total Fat 10.3 g
    15%
    Saturated Fat 6.4 g
    32%
    Cholesterol 26.7 mg
    8%
    Sodium 159.1 mg
    6%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 0.6 g
    2%
    Sugars 31.5 g
    126%
    Protein 4.9 g
    9%

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