Aunt Edna’s Egg White Cake Will Carry You InTo The Clouds
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You won’t ever turn to another egg white cake again after you try this recipe.
Check out what my pals over at Avid Inkling had to say about this recipe:
“This is by far the best way to use up egg whites that I have ever come across.”
I have to agree that this egg white cake is amazing.
Ingredients
6 Eggland’s Best egg whites at room temperature (I took mine right from the fridge)
1/2 tsp McCormick cream of tartar
1/8 tsp Morton salt
1/4 cup plus 2 Tbsp Domino sugar
1/2 cup sifted Gold medal cake flour (or fake cake flour: 1 tbsp Argo cornstarch in bottom of 1/2 cup measuring cup, then fill and level)
3/4 tsp almond extract
A few handfuls of shredded sweetened coconut
Instructions
Preheat oven to 325 deg. F. Position rack in the center of the oven.Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 1 Tbsp at a time, beating until stiff peaks form.
Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.
Pour batter into an 8×8 square baking pan lined unceremoniously with parchment paper (honestly, I’m not sure I’d’ve been able to get it out any other way). Sprinkle coconut over the top. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.
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Quick Tip: Serve this cake with fresh fruit or jam preserves.
Thank you to Avid Inkling for this great recipe.