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Monday, December 17, 2012

Egg Whites Cake with Lemon Frosting

I love this egg white cake. I had to make this cake because I had made a flan that required 6 egg yolks and well I needed to use my egg whites! Very moist cake and simple. It goes well with cream & strawberries or with this easy to whip-up lemon frosting. Great cake especially for people who love cake but not incredibly sweet ones. 

Egg Whites Cake (from theirishmother)

6 large egg whites
1 1/3 cups sugar (160 grams) 
1 cup all purpose flour (128 grams) 
1 tablespoon cornstarch
1 teaspoon baking powder
1 stick of butter (1/2 cup) melted (113 grams) 
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For Frosting 
1 cup icing (confectioners sugar) 
1 tablespoon lemon juice

1. Whisk the egg whites with vanilla and 2 tablespoons of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, cornstarch, salt and baking powder, then sift into the egg mixture and fold in gently.

2. Finally fold in cool melted butter.

3. Pour the batter into a buttered bundt-form and bake in a pre-heated 350 f (170 c)oven for 30-40 minutes. Test for doneness with a wooden toothpick. I used a 9 inch springform. 

4. Cool slightly before turning out of the cake tin.

5. For frosting/icing, gently mix the lemon juice into the icing sugar with a spoon. Add more sugar for a thicker frosting, or more lemon juice if you want more of a lemon drizzle frosting. Frost cooled cake. 

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