I was making a donut dough for my Italiano Delicioso cooking class tonight. Bombolini’s are on the menu for dessert. The recipe asks for 6 egg yolks. Don’t you love when that happens? 6 egg yolks leaves 6 eggs whites with nowhere to go. If you’re not in the mood for fussing with macaroons, pavlova, or angle food cake, try this recipe for Egg White Cake. It is so easy to mix and bake. The melted butter gives this wonderful white cake a kind of chewy texture goodness. No added chocolate, lemon rind, or poppyseeds for this cake. Hmmm, come to think of it… that would be delicious too?!
This cake is perfect for a family picnic, out on the patio with a white wine spritzer, or for a nice surprise in your child’s lunch box at camp. It’s not a heavy fill you up kind of cake. Problem is…you can’t stop at just one piece.
Egg White Cake
6 large egg whites 1 ¼ cup granulated sugar 1 ¼ cup all-purpose flour 1 tablespoon corn starch, heaping ½ cup melted butter (a bit less than a stick), slightly cooled
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. In a separate bowl whisk sugar with flour, cornstarch and baking powder.
Sift the dry ingredients into the egg mixture and fold in gently.
Fold in cooled melted butter.
Pour the batter into a buttered bundt pan and bake in a pre-heated 350 degree F oven for 30-40 minutes.
Test for doneness with a toothpick.
Cool for about 5 minutes before turning out of pan onto a rack to cool. Dust with icing sugar, if desired
Tip: grease the cake tin well, even if it is a non stick surface.