I keep having an abundance of egg whites, I don’t know where they are coming from! Well, I do know where they are coming from… did you check the latest recipes on BeyondPasta? There are a lot of crostatas, and crostatas/pies usually means egg yolks. So what to do with all these egg whites? I freeze them! I keep them in small plastic containers, like empty mascarpone packages, and guess what, there is an abundance of those too around here :

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 175 g caster sugar
  • 190 g plain flour
  • 20g cornflour
  • 1 tsp baking powder
  • 100g melted butter – slightly cooled
  • 1 tsp vanilla extract
  1. Instructions
  2. Preheat oven to 180°C and grease a bundt or ring cake tin.
  3. Whisk the egg whites with 2 tablespoons of the sugar until it’s thick, pale and foamy.
  4. Mix the remaining sugar with the plain flour, cornflour and baking powder and then sift into the egg mixture and fold in gently.
  5. Gently fold in the cooled, melted butter and vanilla extract.
  6. Bake for around 30 minutes until a skewer comes out clean.
  7. Remove the bundt cake from the oven and rest for five minutes before turning it out to cool completely.