Egg White Cake


Today is the first day of the Lunar New Year.  Chinese families have Lunar New Year Eve dinner together.  Much food!  Chicken, fish, abalone, seafood fill the table and everyone’s stomach.  Baking at the new year should be something light yet delightful. Here is an Estonia egg white cake, adapted from Nami Nami, simple yet pleasing.


220g egg whites
175 g caster sugar (70% of Nami’s recipe)
190 g plain flour
20g cornflour
1 tsp baking powder
100g melted butter – slightly cooled
1 tsp vanilla extract


Preheat oven to 180°C and grease a bundt or ring cake tin.

Whisk the egg whites with 2 tablespoons of the sugar until it’s thick, pale and foamy.

Mix the remaining sugar with the plain flour, cornflour and baking powder and then sift into the egg mixture and fold in gently.

Gently fold in the cooled, melted butter and vanilla extract.

Bake for around 30 minutes until a skewer comes out clean.

Remove the bundt cake from the oven and rest for five minutes before turning it out to cool completely.

My conclusion: my version can have a bit less flour, even less sugar and bake for a bit shorter time.


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