After making ice cream and passion fruit curd here, I found myself left with a lot of egg whites…12 to be exact. Of course I have already mentioned how I used them up before in macarons here or meringues but there is only so many times you can do that before it gets incredibly boring.
I found this recipe here and I was curious about what it would taste like. It seemed a bit similar to making a pavlova and adding flour to it. Since I didn’t have vanilla extract I substituted with caramel essence and I topped it with leftover butterscotch sauce that I had made for this post. My bundt cake pan had recently found itself out of commission after sucumbing to rust so I put a jam jar in the middle of the cake ring after I greased it and, while it was a bit off center, it worked out just fine.
Don’t be suprised when this cake comes out looking very pale on the inside, I imagine it is from the lack of egg yolks. You will notice that the top of the cake looks and tastes quite meringue-like so it doesn’t really need a topping but I’m quite curious as to what it would taste like with some dark chocolate ganache or simply dusted with icing sugar and covered in fresh summer berries.
One 9-inch (23 cm) cake
1 cup (130 g) cake flour (not self-rising) 1 cup (200 g), plus 1/2 cup (100 g) sugar 1/2 teaspoon salt 1 1/2 cups egg whites (from about 12 large eggs), at room temperature 1 teaspoon cream of tartar 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla extract
1. Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.)
2. In a small bowl, sift together the flour, 1/2 cup sugar, and salt.
3. In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.
4. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.
5. With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.
6. Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. Or, if using a makeshift bundt pan, allow to cool for about 15 minutes before carefully loosening around the jar and removing and then loosing around the edge of the cake.