Monday, March 01, 2010

Egg White Cake

After all the cookie bakings for the Chinese New Year, i am sure there are a lot of egg whites leftover in the fridge.  This cake is easy and a good way to use up the egg whites.  Although this cake has no yolks at all, it is just as good as any pound cake and second to none.  An orange glaze or chocolate glaze can be drizzled on top of cake for presentation.  I am always guilty of not dressing up my cakes, one, the family just love to eat cake, cake by itself without the frostings and toppings, two - guessed  we have not cultured ourselves well enough to have a sweet tooth.


6 large egg whites
1 cup fine granulated sugar
1 1/4 cup bleached all-purpose flour
2 tbsp potato starch or cornflour
1 tsp baking powder
1/4 tsp salt
2 tbsp poppy seeds
1 tbsp zest of orange/lemon
1 tbsp orange/lemon juice
1 stick/4 ozs melted butter , slightly cooled


Whisk the egg whites on medium speed until foamy and slightly thick, add  2 Tbsp of sugar and continue to whisk until thick and pale and very foamy.

Mix the rest of the sugar with flour, potato starch/cornflour, salt, poppy seeds, zest and baking powder, then add into the egg mixture, a third at a time, together with orange and lemon juice and fold in gently. 
Finally fold in cool melted butter.

Pour the batter into a buttered bundt pan and bake in a pre-heated 350 f oven for 30-40 minutes. Test for doneness with a wooden toothpick.

Cool slightly before turning out of the bundt pan.



Bo said...

Great cake...I love poppy seeds, except for they get stuck in my teeth.

Joy said...

I love the recipe. Was the cake really light?

lilyng said...


that was what alexander, my grandson said when i asked him if he liked this cake. he said 'popo it's ok but the black thingies get stuck in my teeth"

lilyng said...


the cake is light, feels abit dry but it is really good.

Ube said...

Your cake has the same DNA as the Angel Food Cake which is coming back to the runway again and especialy spring is about to come in. Most health conscious followers like this cake for dessert with fresh fruit compote right next to it. Poppy seeds, orange and lemon peel trio compliments each other. You broke the odds. Usually most cookbooks say bake this cake in an ungreased pan. Since the eggwhites cling to the side of the pan to rise/leaven. You proved my theory that it works well in a greased and buttered pan. I believe the same is true with chiffon cake it will rise and work well in a greased pan.

lilyng said...


the only similarity to angel cake is egg whites but this cake has a stick of butter, thus making it dense like the pound cake. So please do not grease angel cake mould if you are making angel cake, like you say, it needs to cling on to the sides to rise like the chiffon

Food For Tots said...

I always have no idea what to do with my egg whites. But I know what to do now. Will definitely bookmark it. Tks for sharing. ;)

prabhu said...

Nice recipe .. The taste of egg whites are great.. We prepare it and serve it and enjoy the dish.. Tasteable sharing for the cake lovers....

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