Ever wondered what to do with the left over egg whites when making a recipe which only calls for egg yolks? Meringues, macaroons and macarons are all excellent choices, but if time isn’t on your side, why not whip together this quick and easy egg-white cake?
This cake is dense and moist, very much in the style of the Australian tea cake. For more information about what constitutes an Australian tea cake check out Australian Style Tea Cake.
Egg-White Tea Cake
- 6 Egg Whites
- 250g Caster Sugar
- 1tsp Vanilla
- 160g Flour
- 1 heaped Tbsp Cornflour (cornstarch)
- 1tsp Baking Powder
- 100g Butter (melted and slightly cooled)
- Preheat oven to 180C (350F) and grease bundt cake tin
- Whisk the egg whites with 2 Tbsp of sugar and vanilla until thick and pale and very foamy.
- In a separate bowl mix the remaining sugar with flour, cornflour and baking powder
- Sift flour mix over egg mix and fold gently
- Fold in melted butter
- Pour mixture into prepared bundt tin
- Bake for 30-40 minutes or until skewer comes out clean
- Cool cake slightly before turning out onto a wire rack
*Feel like something a bit different – this cake is well suited to additions and substitutions in flavour. Why not add some berries and white chocolate or apples and cinnamon?