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After hollowing out these Easter eggs, I had a whole bunch of egg whites sitting in the fridge. Now the classic question, what to do with leftover egg whites? I contemplated making macarons or macaroons or meringue sandwiches but decided I needed a break from all things meringue. So thankfully, there’s this cake. It’s not your typical moist, buttery cake – it’s more dry, has a great crumb and is best enjoyed with a beverage (like my chai tea soy latte. mmm). And it’s got a nice coconut flavour, while the lemon adds a pop of bright citrus. 

p/s I am in love with my little flower pan from Muji and it’s little heart shape cake slices.

Here’s the recipe:

Coconut Egg White Cake
{Adapted from Nami Nami}

What You’ll Need:
6 large egg whites
1 cup brown sugar
1 1/4 cup all-purpose flour
1 tbsp cornflour
1 tsp baking powder
Slightly less than 1/2 cup butter, slightly cooled
1 tsp vanilla
Zest of 1 lemon
1 tsp lemon juice
1/3 cup shredded unsweetened coconut

What to Do:
Preheat the oven to 180C (356F). Grease and lightly flour a cake or bundt pan.

Whisk the egg whites with 2 Tbsp sugar until thick, pale and soft peaks form. Mix the rest of the sugar with the lemon zest until sugar is fragrant (press down on the zest to help release the oils). Then, add flour, cornflour and baking powder. Sift into the egg mixture and fold in gently.

Fold in cool melted butter, vanilla and lemon juice. Then, fold in coconut.

Pour the batter into prepared pan and bake in oven for 30-35 minutes or until inserted wooden toothpick comes out with only a few crumbs on it. Cake should be nicely browned. Allow to cool on a cooling rack before removing from cake tin.

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