Fluffy Currant Egg White Cake

Lush airy cupcake with berries — a real pleasure! The recipe is a godsend for processing proteins. Sometimes I cook dishes where only yolks are needed. If I have time, I immediately make a cupcake or cookies from them. If there is no time or there are not enough proteins (for example, you need 3-4, but I have 1-2), then I freeze the whites. Proteins can be stored in the freezer for up to 3 months. When I have time, I defrost the whites in the refrigerator and cook something with them.
cook time: 1h 30 min
Zoe Kendrick
Fluffy Currant Egg White Cake

Nutrition Facts (per serving)

289
Calories
10g
Fat
46g
Carbs
4g
Protein

Ingredients (8 portions)

Dough:

Sugar 250 g
Wheat flour 160 g
Butter 100 g
Baking powder 1 tsp
Egg whites 4 pc
Potato starch 1 tbsp

Filling:

Wheat flour 1 tbsp
Black currant 200 g

Decoration:

Powdered sugar to taste

Recipe instructions

Step 1

Step 1
Dough. Melt the butter and cool.

Step 2

Step 2
Beat the whites with sugar into a fluffy foam.

Step 3

Step 3
Separately mix sifted flour, starch and baking powder.

Step 4

Step 4
Gently fold the flour into the beaten egg whites.

Step 5

Step 5
Finally, pour in the melted butter.

Step 6

Step 6
Stir again until smooth.

Step 7

Step 7
Filling.

Step 8

Step 8
Wash the berries and dry them. Sprinkle the currants with flour and mix gently so that all the berries are evenly coated.

Step 9

Step 9
Add currants in flour to the dough. Mix.

Step 10

Step 10
Place the dough in a greased baking pan and smooth it out. Bake the cake for about 40 minutes at 180°C.

Step 11

Step 11
Cool the finished cake in the pan, then remove and place on a plate. Sprinkle with powdered sugar.

Additional rubrics

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