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What do we do with the egg whites that are left over from other preparations? Well a egg white cake, like today.
Which gives fluffy, white… And it tastes delicious. What do you prepare a custard cream for which you only use the yolks? Well, you have the perfect excuse to turn on the oven and prepare it.
In the step-by-step photos you will see that on the one hand we will mount the whites and on the other we will mix the rest of the ingredients. Then we will only have to integrate everything. A tip: use part of those whipped whites to mix them well with the compact dough that you will have obtained by mixing the flour, sugar, oil ... And the rest of the whites integrate delicately, with the so-called envolvent movements.
Egg white cake
The perfect recipe to take advantage of the whites that we have left over
- ascen jimenez
- Kitchen: cuisine
- Recipe type: picnic
- Calories: 150
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 g egg whites
- 200 g flour
- 150 g of sugar
- 120 g of sunflower oil
- 1 envelope of Royal type yeast
Preparation
We put the whites in a bowl and we mount them with the rods.
In another bowl we mix the sugar, flour, yeast and oil.
We put 1/3 of the egg whites in the other bowl and mix well. Little by little we are integrating the rest of the whites with enveloping movements.
We put the mixture in a bowl of about 22 centimeters in diameter.
Bake at 180 for approximately 35 or 40 minutes, until we see that it is baked.
More information - Pastry cream, exquisite fillings for cakes