Egg White Cake
A soft cake made primarily with egg whites.
Ingredients
Fine flour (sifted)
10g
Egg whites (separated and reserved)
10g
Granulated sugar
8g
Cake emulsifier (SP)
0.6g
Water (added in batches)
As needed
Instructions
1
Ingredient Preparation
Sift the flour through an 80-mesh sieve and mix with the leavening agent; set aside. Wash the eggs with clean water and drain.
2
Separating Egg Whites
Crack the eggshells and separate the egg whites. Work carefully to avoid mixing in any foreign matter.
3
Beating the Eggs
Add sugar to the egg whites and beat for about 5 minutes, then add water in batches. Finally, add the cake emulsifier and continue beating until the foam is white and fine, and the volume has roughly doubled. Beating takes approximately 15–20 minutes total.
4
Mixing the Batter
Fold the sifted flour into the egg mixture and stir until evenly combined. There should be no lumps or dry flour particles.
5
Panning
Brush a layer of oil onto the cake mold, then pour the prepared batter in. Generally, fill the mold to 2/3–3/4 of its capacity. Too little will yield an underfilled appearance, while too much may overflow during baking.
6
Baking
Preheat the oven first. When the temperature reaches 180°C, place the cake batter in to bake, then raise the temperature to 200–220°C and bake for about 10–15 minutes. The cake is done when its surface turns golden brown.
7
Cooling and Packaging
Brush the freshly baked cake with oil and immediately demold it. Allow it to cool and set before packaging; otherwise the cake's appearance will be affected.
