html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Estonian White Cake


Saturday, October 22, 2011

Estonian White Cake

This recipe comes from the ever popular Estonian food blog, Nami-Nami.  This is a simple, light cake to be eaten with tea or coffee and people you love.

It's also the perfect thing to make with leftover egg whites from making too much ice cream.  You make a lot of ice cream and your freezer is full of frozen egg whites, right?  Yeah, I knew I wan't alone.

On Nami-Nami, this recipe is called Munavalgekook which translates to Egg White Cake which sounds kind of, I don't know, chewy.  So I changed it to something really original...

Estonian White Cake 

1 cup sugar
6 large egg whites
¾ all-purpose flour
1 heaping tablespoon potato or corn starch
1 tsp baking powder
7 tablespoons melted butter, slightly cooled

Chapter 1
  • Preheat oven to 350˚. 
  • Butter a 9-inch bundt pan and set aside. 

Chapter 2
  • Place sugar in a blender. 
  • Blend sugar until it's powdery (versus grainy) and turns a bright white. 
  • Congratulations. You have just made caster sugar. Nice job! 

Chapter 3
  • Whisk the egg whites with 2 tablespoons of caster sugar until thick, pale, and very foamy. 
  • Mix the rest of the caster sugar with flour, potato or corn starch, and baking powder. 
  • Sift flour mixture into the egg mixture and fold in gently. 
  • Fold in cooled melted butter. 

Chapter 4
  • Pour the batter into buttered bundt pan. 
  • Bake for 30 - 40 minutes.
  • Test for doneness with a toothpick. 
  • Cool slightly before turning out of the cake tin. 

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