Egg White Cake

Egg White Cake





  • 4             large egg whites
  • 168 g      caster sugar
  • 107 g      plain/all-purpose flour
  • 1 heaped Tbsp potato starch or cornflour
  • 1 tsp       baking powder
  • 67 g        melted butter (just under a stick), slightly cooled



  • Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
  • Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
  • Finally fold in cool melted butter.
  • Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes.
  • Test for doneness with a wooden toothpick.
  • Cool slightly before turning out of the cake tin.