Ingredients:
140 gm. egg white
240 gm. milk
1 tsp. vanilla extract
300 gm. cake flour
250 gm. sugar
20 gm. baking powder
1 tsp. salt
175 gm. Butter
Method:
(1) Mix egg white with 1/4 cup of milk from the 240 gm. milk. Add in vanilla extract.
(2) Sieve flour, sugar, salt and baking powder into a mixing bowl and stir thoroughly.
(3) Using a machine, whisk the butter into the flour mixture till flour is moistened. Pour in balance milk and whisk till smooth for 1 or 2 mins.
(4) Add in egg white mixture and whisk till smooth.
(5) Pour into a 9" round tin or separate into two 9" round tins if you want to decorate them.
(6) Bake at 175C for about 60 mins. or till cooked. If the batter is separated into two, cut down baking time. Test with a skewer , insert into the center and if it comes out clean and the cake springs back when pressed lightly in the center, then it's cooked.
(7) Let the cakes cool in the pans on cooling racks for 10 mins. before unmoulding it. Let it cool completely before slicing.
recipe adapted from the book: The Cake Bible by Rose Levy Beranbaum
27 comments:
Hi Aunty Yochana,
Wow, using egg white only. Hmm, a very healthy cake. Can you share the recipe? Thanks.
Regards.
Great!...can I have the recipe so that I have one more recipe to deplete my egg white when I bake kueh lapis.
Just throw away 1 batch of egg white last nights :(
Cyndi
Hi Aunty Lucy,
That is a nice looking White Velvet cake. I have so much of egg white in the freezer and don't know what to do with it. It is possible for you to share the recipe so that I can finish up the egg whte.
Thanks
Snwan
haha really you all can give me ur egg whites! i always have excess egg yolks that i throw away!!
because i am very health conscious i don't eat yolks at all. i seperate the yolks and cook egg whites only.. egg white omelette, fried egg white.. etc.!
anyway, sounds like such a good healthy recipe (unless there is lots of butter to make up for the missing fat from the egg yolks!).
oh lucy (thats ur real name right?), one recipe you can try... egg white tarts! they sell them at crystal jade but i never tried them. they are egg tarts but made with egg whites only and are white in color!
Same here aunty Lucy.. Can share your recipe please?? :)
I've got soooooooooo much egg whites in the freezer. Must use them soon!
Lucy
Is this from the Cake Bible? If not, please share the recipe as I found the one from the Cake Bible too sweet although very fragrant.
Thanks
Ginny
Hi Ginny,
yes it's from the Cake Bible. Yes it's too sweet but I cut down the sugar but don't cut down too much. Think you have done yours, did you cut down the sugar?? How's the texture? I'm curious too.
rgds
Hi yurika,
I've done the egg white tarts. Yes it's nice. I will bake again and thanks for reminding me.
Gosh...we should exchange yolks for egg white.
rgds
Hi Lucy, I made mine sometime in late April but did not post it. The pictures were not very well taken as I rushed through cutting it in the morning and then brought all to work. General comments were too sweet. I followed the recipe to a T and did not reduce the sugar.I found the texture a bit dense and it took forever to cook through.
Hi Ginny,
Actually the recipe calls for a 9" round tin but I used an 8" instead and the height went tremendously high. Should stick to 9" round. Because of the height I need to bake longer than 60 mins. but it was not dense lah....it's very fine for me and moist too because of the large amount of milk.
rgds
Hi Aunty,
Really love your blogs with all these tempting pictures...read your blog almost everyday, inspiring.
Sorry but can I request for this recipe, I think I did leave a comment with you but my comment was not published, just wondering whether you did receive my comment the last time...
anyway, keep up the great work and hope to see the recipe posted....
Thanks
Eileen
Eileen,
think I must have missed it. O.K. I will post the recipe.
rgds
Hihi aunty yochana
May I check on how to store egg whites and the duration for keeping as I dun wish to dump it away...=(
Cheers
saori
Hi Saori,
You can freeze your egg white till you need it. You can pour into your ice cube trays and freeze it or pour into any container of your choice. Thaw it before using.
rgds
hi aunty,
i love your blog very much. And your cake are so delicious. just would like to ask u , do i have to beat the butter till fluffy then add in the flour??
bae
Hi aunty,
I think there's a mistake in your recipe...
In the method, the sugar is added twice. I think it should be the milk?...
The milk and egg whites must stir only until incorporated or must we whisk them leh?
And, how long should we beat the egg whites into the flour mixture?
Soree so many questions. Thank you aunty lucy.
Cheers,
YS
aunt yochana,
can we use egg whites that have been pre-freezed but thaweed for baking cakes? will it affect da texture compared to when we're using fresh eggs??
yen
Hi, this recipe sounds very interesting. Can you tell me whether you whisked the egg whites first, separately or together with the milk or do you just stir the whites and milk together? This method is very unusual. Thanks!
Hi cherann,
No need to whisk the egg white. Just stir the egg white with the fresh milk then pour it into the moisten butter with flour mixture and whisk till smooth.
rgds
Hi Yen,
You can use the pre=freezed egg white. Take it out and leave it till room temp. before using it. If you're in a hurry to use, soak the tub of egg white into water till it turns to room temp.
rgds
Hi Ys,
Thanks for telling me....I have made the correction...must pull my ears longer next time.
rgds
Hi Bae,
No need to whisk till fluffy. Just mix till moisten will do..
rgds
hi,
thanks so much. will try doing it.
if it doesn't work out well, i will need your help again
bae
Hi Aunty Yochana
I wanted to bake the cake but I notice that in (1) Mix egg white w. 1/4 cup of milk... There's no mention as to when to add the balance of the milk.
Pls advise as I'm still a novice in baking. Thank you for your help.
Rgds
yeng
Hi aunty,
Thanks for the reply. Will definitely try this cake.
Regards,
YS
I tried this recipe in a giant cupcake mould... but it wasn't enough. i thought since it's for 2 9" tins I'd have left overs to make cupcakes but I'll have to double the recipe for a giant cupcake! fingers crossed it will work.
I tried this recipe in a giant cupcake mould... but it wasn't enough. i thought since it's for 2 9" tins I'd have left overs to make cupcakes but I'll have to double the recipe for a giant cupcake! fingers crossed it will work.
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