3 egg white is left upon making one of my favourites, blueberry cheesecase. What to do? No eagerness to make souffle nor meringe. Hmm, just a simple egg white cake, a new attempt. A quick search online came ideas from David Lebovitz. It calls for 6 large egg whites. I had 3, not that large. No probem, let’s try.
What can be extra new? Well, orange, zest and juice. A slight tangy favour gently caresses the taste bud. And a coffee. Excellent!
It’s like a normal chocolate cake, not especially light. I guess the reason is whipped egg white is not added at the end like chiffon cake or angel cake. It’s good with coffee. For the few bites, orange taste lingered but no trace of the orange zest. Where are they?
3 large egg whites
75g caster sugar
Zest of an orange
Juice of 1/2 orange
A few drops of vanilla essence
60 g cake flour
20g cocoa
1/2 tsp heaped Tbsp cornflour
1/2 tsp baking powder
50 g melted butter
icing sugar
Whisk the egg whites with 1 Tbsp of sugar until thick and pale and very foamy.
Add orange zest and juice.
Mix the rest of the sugar with flour, corn flour and baking powder, then sift into the egg mixture and fold in gently.
Fold in cool melted butter.
Pour the batter into a bundt-form and bake in a pre-heated 180C oven for 30-40 minutes.
Cool slightly before turning out of the cake tin. Sprinkle icing sugar on top and decorate the way you like.
Homemade Delights 