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Ingredients

Serves:
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FOR THE BATTER
raisins 50 g
cognac 50 ml
egg white 210 g
sugar 250 g
all-purpose flour 160 g
corn starch 1 tbsp
baking powder 1 tsp
butter 100 g
FOR GREASING
butter 10 g
all-purpose flour 10 g

Nutritional information

cal
324,96
prot
4,78
fat
10,48
carbs
50,30
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Estonian egg whites cake

Estonian egg whites cake

Ingredients

  • FOR THE BATTER

  • 50 g raisins
  • 50 ml cognac
  • 210 g egg white
  • 250 g sugar
  • 160 g all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 100 g butter

  • FOR GREASING

  • 10 g butter
  • 10 g all-purpose flour

Have some leftover egg whites? Here’s a nice and delicious way to use them. Try out this Estonian cake – it’s simple, quick and really delicious. You won’t be able to stop after just one piece! Thanks Ekaterina Karchevskaya for the recipe.


All author's recipes

Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Prepare and scale all the ingredients: egg whites (about 6 pcs), sugar, flour, cornstarch, baking powder and raisins. Soak the raisins (or dried cherries) in the cognac. Preheat the oven to 180°C. Melt the butter and leave to cool.
2
Done

Step 2

Whisk the egg whites with 2 tbsp sugar till stiff.
3
Done

Step 3

In a separate bowl combine the sifted flour, cornstarch and baking powder, add the remaining sugar and mix well.
4
Done

Step 4

In 2 parts add the dry mixture into the whites. Mix carefully after each go to keep as much air as possible.
5
Done

Step 5

Add the melted and cooled butter and mix again.
6
Done

Step 6

Pour off the liquid from the raisins, pat the latter dry. Combine with a little flour to prevent drowning.
7
Done

Step 7

Grease the baking form (we used a 21x8 cm) with the butter, dust with flour, shake off the excess. Pour the batter carefully, spread evenly with a spatula.
8
Done

Step 8

Bake in the middle of the oven for about 50 mins. Check the doneness with a toothpick – it should come out dry from the centre. Remove the cake from the oven, leave for 15 mins, remove carefully from the form and let cool completely on a rack. Estonian egg whites cake is done. Enjoy your meal!

Estonian egg whites cake

Have some leftover egg whites? Here’s a nice and delicious way to use them. Try out this Estonian cake – it’s simple, quick and really delicious. You won’t be able to stop after just one piece! Thanks Ekaterina Karchevskaya for the recipe.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour

Ингредиенты

  • 50 g raisins
  • 50 ml cognac
  • 210 g egg white
  • 250 g sugar
  • 160 g all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 100 g butter
  • 10 g butter
  • 10 g all-purpose flour

Способ приготовления

  • Prepare and scale all the ingredients: egg whites (about 6 pcs), sugar, flour, cornstarch, baking powder and raisins. Soak the raisins (or dried cherries) in the cognac. Preheat the oven to 180°C. Melt the butter and leave to cool.

  • Whisk the egg whites with 2 tbsp sugar till stiff.

  • In a separate bowl combine the sifted flour, cornstarch and baking powder, add the remaining sugar and mix well.

  • In 2 parts add the dry mixture into the whites. Mix carefully after each go to keep as much air as possible.

  • Add the melted and cooled butter and mix again.

  • Pour off the liquid from the raisins, pat the latter dry. Combine with a little flour to prevent drowning.

  • Grease the baking form (we used a 21x8 cm) with the butter, dust with flour, shake off the excess. Pour the batter carefully, spread evenly with a spatula.

  • Bake in the middle of the oven for about 50 mins. Check the doneness with a toothpick – it should come out dry from the centre. Remove the cake from the oven, leave for 15 mins, remove carefully from the form and let cool completely on a rack. Estonian egg whites cake is done. Enjoy your meal!

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