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.





Ingredients:

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

Method:


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.




Serves
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