I keep having an abundance of egg whites, I don’t know where they are coming from! Well, I do know where they are coming from… did you check the latest recipes on BeyondPasta? There are a lot of crostatas, and crostatas/pies usually means egg yolks. So what to do with all these egg whites? I freeze them! I keep them in small plastic containers, like empty mascarpone packages, and guess what, there is an abundance of those too around here :P
When I have six egg whites in the freezer I usually make my Soft walnut egg white cake. I just need to fetch the egg whites from the freezer, and leave them at room temperature to thaw.
But the other day I really wanted to try something new, so I scouted the web. I found a simple recipe, not too exciting but the cake looked so pretty that I thought it was worth a try, it captured my attention being supposedly from Estonia (here is a link to the original recipe).
And here is the recipe, already on the blog! Because you know what? This estonian egg white cake turned out amazing! Perfect for breakfast, or with some tea. Or cut it in half, remove some of the soft dough and fill it, similarly to what you would with an Angel Food cake, only that this one tastes amazing on its own! If you deicide to stuff it with some filling, I would suggest creme patisserie and strawberries.
We ate a little every day for several days, keeping it closed in an airtight container. It was really soft and fresh up to the last chunk.
The outer part is soft but a little crunchy at the same time, the inside is sooo soft. Not one of those stuffy cakes that you need liquids to gulp down.
This Estonian egg white cake has entered my list of favorites for breakfast, it will take turns with the Soft walnut egg white cake :)
- 100 gr butter
- 6 egg whites
- 250 gr zucchero
- 160 gr flour
- 1 tablespoon corn flour
- 1 teaspoon baking powder
- orange flavor or orange peel
- powdered sugar to dust
Preheat the oven to 160°C (320°F).
Melt the butter and let it cool.
Beat the egg whites with two tablespoons of sugar until they are thick and you can turn the bowl upside down without dropping a pinch of them.
Mix the remaining sugar with the flour, corn flour and baking powder. Add a little at a time to the egg whites and incorporate by mixing gently, from the bottom upward.
Stir in the butter and the orange flavor. I bought a little bag of orange peel, and found it extremely convenient and very flavorful, a good find!
Transfer to a buttered and floured bundt pan.
Bake for 30 -35 minutes and before taking it out of the oven make sure that a long wooden pick comes out clean when you stick it into the cake.
Let rest for 5 minutes and then turn it upside down and remove the pan.
When cold you can dust with some powdered sugar.
So easy, so quick, so beautiful and so tasty. I like good breakfast cakes :) I didn’t take pictures of the steps because there really was no need.
Erika, glad to discover another fan of my munavalgekook :)
Greetings from Estonia
(PS I’ve included the link to the original recipe under my name!)