Sometimes a recipe asks for only half of the egg, either egg white or egg yolk. That’s ok if it’s only one but if you end up with a lot then you run into a problem. I already had a solution for the egg yolk: chocolate pudding. But what does a girl do if you have a lot of egg whites left over?
I know you will say Meringue, of course that’s a good option, just like Lemon Meringue Pie would be. But I was looking for something else. Thanks to the internet I found what I was looking for. The original recipe comes from babsy1 from Chefkoch.de, which is a German baking page where people can upload and search recipes and tips.
– 6 egg whites
– 100g butter, melted, not salted
– 180g sugar
– 1 tsp. vanilla
– 100g flour
– 100g chopped almonds, or hazlenuts
– pinch of salt
– pinch of baking powder
Melt the butter and set aside, then beat the eggs on high until they from stiff peaks. Combine the sugar with vanilla and slowly add them to the egg whites while beating. Transfer the mixture into a large bowl.
Combine flour, almonds, salt, and baking powder and sprinkle over the egg white mixtures. Carefully combine both before adding the butter. Slowly mix in the butter.
Grease a form and dust it with flour, then fill it with the batter. Bake the cake at 180°C for 40 min or until done. Check with a wooden skewer before removing the cake from the oven and onto a rack. Let it cool for about 10 min before turning over and cooling completely.
The cake should be stored in an airtight container so that the crust will not dry out. Due to the egg whites it’s quite likely. You can glaze the cake with melted chocolate.
The cake is spongy and sweet, a perfect solution for left over egg whites.