March 20, 2013

• (Egg) White Cake

  So if you decided to make vanilla ice cream the way I did, then you were probably left with three egg whites that you didn’t know what to do with. The good news is that egg whites can be frozen and then thawed to use later. I just poured mine in a ziplock bag and wedged in between some other things so it would stay upright. Remember to label the bag with how many egg whites are in there so you don’t forget.

  There are quite a few things you can make with egg whites. I wanted to make some sort of sweet or dessert, which doesn’t narrow it down terribly. And then I was restricted by the ingredients I had on hand, which did narrow it down quite a bit.

  In the end, I decided to just make a white cake.
  I referenced this recipe page, which also has a nice recipe for buttercream, which I haven’t tried but sounds legit after a brief conversation with Diana Link (Inadomi?) the other day.
  The best part about the recipe on that page is that it calls for 6 egg whites and makes two 9″ rounds so. If you’re not doing a fancy layered cake, then you can halve the recipe perfectly and make one 9″ round instead.

  The cake did turn out quite egg-y in the end. Not like EGG but it did call to mind the fact that cake in Chinese is 蛋糕.

  Ingredients:
  3/8 c butter (if you have those convenient baking rectangles, it’s 3/4 of one of the sticks)
  1/2 c milk
  3 egg whites
  1 tsp vanilla (yeah, I didn’t have almond extract)
  >1 c flour (I’m lazy…)
  <1 c sugar (...and not very precise)
  2 tsp baking powder
  1/2 tsp salt

  Preheat your oven to 350F. Take the butter out of the fridge, put it in a bowl and cut it into smaller chunks.
  Flour your round cake pan.

  In a medium bowl, mix flour, sugar, baking powder, and salt.
  In a different bowl, mix milk, egg whites, and vanilla.
  If your butter is softened, add it to your dry mixture and incorporate as best you can. (If it’s not, feel free to microwave.)
  In the recipe, it said to add all but 1/2 c of the liquid mixture to the dry+butter mixture, so I tried to add half in first? But it ended up being just odd. So, I recommend just adding all the liquid mixture into your medium bowl slowly while stirring.

  Bake for 30 minutes, and you’re done.
  Frosting would probably be a good idea.

  Edit: I don’t know if it’s the all-purpose flour instead of cake flour, but the cake is on the dense side. Reminds me a little of pound cake.
  && It literally looks like a cake you would make from a mix which is why I didn’t bother taking a picture.

  • 11:15 pm
  • 2 Comments