Whenever I make Spaghetti Carbonara, I am always left with 4 egg whites, so I have been looking for a receipe, other than meringue (as MadDad doesnt like then) for quite a while.
Finally whilst looking through some old books came across a recipe for an easy egg white cakee that I wrote down an age ago (when I used to rip out pages of magazines and buy food magazines, which means it was pre children). I do not know the source of this recipe, so can not quote it , sorry.
Ingredients
- 6 eggs whites
- 250 g caster sugar
- 160 g plain flour
- 1 heaped Tbsp cornflour
- 1 tsp baking powder
- 100 g melted butter slightly cooled
- vanilla extract
Method
Whisk the egg whites with 2 tbsp of the caster sugar until thick.
Mix the rest of the sugar with flour, corn flour and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter and vanilla extract.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30 minutes.
Cool slightly before turning out of the cake tin.
It makes quite a dense cake, but we love it. What is your favourite recipe for using up egg whites?
This looks good and I think we’ll try it! Ben usually makes meringues – he’s so good at it we leave him to it! But this one could be in competition…
oh why no egg whites in carbonara?
looking good though
This looks great, I’m going to give it a go x
Susan Mann » Do let me know how you get on
Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.
What a fantastic solution to the leftover egg whites problem. I have the same issue with carbonara, too. Now I’ve got a use for them. Thanks for this – and I really appreciate you joining in. Keith
Mmmmm!! This reminds me of the American Angel Food Cake recipe–lots of eggwhites–maybe 12? Must check. The recipe is on my blog… (http://www.theamericanresident.com/2011/11/angel-food-cake-for-british-kitchens/)
Angel Food cake is quite light, really quite delicate, and makes excellent use of those whites! But how often do we have 12 egg whites laying around? I shall bookmark your recipe for when I have the more realistic 6. This sounds lovely, looking forward to trying it!