Ingredients for Egg White Cake
- 6 large egg whites
- Caster Sugar
- All Purpose Flour
- 1/4 cup (30g) potato starch
- 1 teaspoon baking powder
- 1/4 cup (57g) unsalted butter, melted and cooled
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Egg White Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Egg White Cake
- Preheat oven to 180°C (350°F). Grease and flour a bundt pan.
- In a large, clean, dry bowl, beat 6 large egg whites with 1/4 cup (50g) granulated sugar using an electric mixer until stiff, glossy peaks form.
- In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/4 cup (30g) potato starch, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gently fold the dry ingredients into the whipped egg whites in two additions, being careful not to deflate the egg whites.
- Melt 1/4 cup (57g) unsalted butter and let it cool slightly. Gently fold the melted butter into the batter.
- Pour the batter into the prepared bundt pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
126g
Fat
32g
Carbs
15g