Egg White Cake
This healthy egg white cake is yummy using leftovers of egg whites (with only one egg yolk used)， almond powder (ground almond) and black sesame powder. The cake crumb is soft and fragrant with the aroma of almond and black sesame powder. It tastes so good with a cup of coffee.
Ingredients
- 180 g cold egg white - from the fridge
- 1 egg yolk
- 15 g cold water
- 85 g caster sugar
- 125 g cake flour or plain flour - sifted
- 1/2 tsp baking powder
- 1/2 tbsp SP or ovalette - sponge gel
- 100 g melted butter - with 1/2 tsp vanilla extract
- 40 g ground almond (almond flour)
- 2 tbsp black sesame powder
Instructions
- Prepare a 7″ round cake pan, line with parchment paper at the bottom and grease the sides.
- Whisk cold egg whites, egg yolks, cold water, sugar, SP, plain flour and baking powder at high speed till thick. **Turn machine straight to high speed to get a thick and fluffy batter (about 3 minutes) .** Lastly add in melted butter and mix well at low speed.
- Mix well the almond powder and black sesame powder together with a hand whisk before folding into the batter with a rubber spatula.
- Pour batter into prepared cake pan and bake in pre-heated oven at 170 degrees C for about 45 mins or skewer inserted into cake comes out clean.
- Remove cake from cake pan after it is baked and allow to cool on wire rack before slicing.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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