However, that's not the reason why I chose this cake. I simply wanted to make a cake out of my 3 egg whites that I had in the fridge.
Result was surprisingly good and fragrant for a egg white only cake. I changed and adapted quite a bit, adding ground cinnamon, used and reduced the amount of brown sugar and whisk till stiff peak stage for the egg whites.
It was a chore whisking by hand as my mixer has been stored in boxes ever since I moved back to my mum's place nearly 9 months ago. I still miss having my own place where I can call the shots with regards to how I would like my kitchen to be and where all the stuff are kept. Nevertheless, I am glad to be baking finally and meddling around in the kitchen. Although I must say, for the fear of being constantly nagged (that's a mother's job), I made sure I cleared the kitchen of any mess once anything is popped into the oven.
Ok enough of my ranting. Here goes the recipe. I used too big a cake tin, i.e. 8 inch round tin, for this. I would have preferred it in a loaf pan or a small tiny square tin.
Nami Nami Egg White Cake (Munavalgekook)
3 large egg whites
125g caster sugar (I used 100g of brown sugar)
80g plain floor
1/2 tbsp potato starch / cornflour, heaped tbsp
1/2 tsp baking powder
50g melted butter, slightly cooled
1/2 tsp ground cinnamon
- Whisk/beat egg whites with 1 tbsp sugar till stiff peak stage
- Mix rest of sugar with flour, potato starch & baking powder (and ground cinnamon if using)
- Sift into egg mixture and fold in gently
- Fold in melted butter
- Pour batter into prepared butter bundt or cake tin & bake for 20mins or till a toothpick comes out clean when poked into cake
- Cool slightly before turning out of cake tin.