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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is an an Estonian recipe, also known as Egg White Cake . Light and baked in a tube pan (but a greased one!) like traditional Angel Food cakes, this isn't quite as guiltless with the added butter! Read more The crumb is almost like a pound cake but the slight citrusy taste is divine. Weight rather than volume here is key, as it is delicately meringue based. Ingredients:
8 large egg whites |
330 g sugar, divided |
210 g flour |
4 tsp glutinous rice flour |
1/2 tbsp baking powder |
1 tsp vanilla |
1 tsp lemon extract |
130 g melted butter |
Directions:
1. Preheat the oven to 350F, grease a tube pan.
2. Beat the egg whites with 40 g sugar until stiff peaks form.
3. Sift remaining sugar with flour, glutinous rice flour and baking powder.
4. Fold into the beaten egg whites gently but quickly.
5. Fold in the vanilla, lemon extract and melted butter, ensuring no streaks of flour remain.
6. Bake for 40-45 minutes, until tests done.
7. Cool 15 minutes before turning out onto a rack to cool completely
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