Berry Egg White Cake

The cupcake is easy to prepare and delicious!. It is very simple to prepare and does not require sophisticated raw materials. A great option to use leftover egg whites. The cake turns out porous, elastic, not dry. Can be made with any berries.
cook time: 1h 10 min
Elijah Stroud
Berry Egg White Cake

Nutrition Facts (per serving)

287
Calories
9g
Fat
46g
Carbs
5g
Protein

Ingredients (12 portions)

Basic:

Sugar 250 g
Wheat flour 175 g
Butter 100 g
Baking powder 1 tsp
Powdered sugar 2 tbsp
Black currant 1 cup
Egg whites 6 pc
Potato starch 1 tbsp

Recipe instructions

Step 1

Step 1
Products used

Step 2

Step 2
Preheat the oven to 180C. Grease the cake pan or line it with baking paper. If the berries are wet, dry them with a napkin, add 1 tbsp. flour and shake until all the berries are evenly coated. Beat the whites with 2 tbsp. sugar into a strong foam (about 2 minutes). In a separate bowl, mix the remaining sugar with 160 g of flour, baking powder and starch.

Step 3

Step 3
Sift the dry mixture over the whites and gently stir with a spoon from bottom to top. Then add melted butter. We also mix gently from bottom to top. After this, pour the berries into the dough.

Step 4

Step 4
Place the dough into the prepared pan. And put it in a preheated oven for 50-60 minutes.

Step 5

Step 5
If the cake gets too brown, you can cover it with foil. Check the readiness of the cake with a culinary needle or wooden skewer — they should be dry after removal. Cool the finished cake slightly before removing from the pan.

Step 6

Step 6
Sprinkle with powdered sugar before serving. Serve with aromatic morning coffee or tea. Bon appetit!

Additional rubrics

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