I had just made a big batch of ice cream for my upcoming party. and had 6 egg whites leftover. I didn't want to make another egg white omelette, so i searched the net for something else. and i found this!
If you're wondering about the shape. I don't know how to properly line a cake tin. Although i know now, learnt it after placing the cake in the oven. So the shape came out a little weird. but who cares, it still tastes great. It also has a sugary coating on the top and sides of the cake. yum!
and it is really simple to make. as long as you have 6 egg whites on hand.
6 large egg whites
180g + 2tbsp caster sugar (if you like it sweeter, you can add more sugar)
160g plain flour
1 heaped tbsp corn flour
1 tsp baking powder
100g melted butter, slightly cooled
Zest from 3/4 lemon
In a bowl, add the egg whites with 2 tbsp of sugar. Whisk till the egg whites are thick and foamy, before it reaches soft peaks. When it's there, lower the speed to the slowest for 30 secs to get rid of any big air bubbles.
In another bowl, while whisking the egg whites, mix the 180g caster sugar, plain flour, corn flour and baking powder together. Then fold this mixture slowly into the egg whites. You can choose to sieve this mixture, but i wanted it quick, so i didn't and it didn't cause a problem.
Then fold in the melted butter together with the zest. You can add the zest of the whole lemon or as i did, 3/4 of the lemon which gives it a slight lemon fragrance. I only took the upper top most layer of the lemon, the shiny yellow. Didn't grate the light yellow part that's right underneath, although i think that should be fine as long as you don't get the white parts.
Stir them all together and place the mixture into a cake tin. Bake at 180 degrees for 20 mins. Use a skewer to check if it comes out clean. Leave to cool for a while.
It tastes really good warm too.
Yum! I hope you try it too!