剩餘蛋白怎麼辦---雪白蛋糕

之前整吉士醬,剩下大量蛋白,上網看到這個食譜,打算做下無妨.

焗完好靚,個人覺得味道還不錯,而弟弟就覺得一流.

切面無影相,好像白雪般白,所以叫佢雪白蛋糕.

6個大蛋的蛋白  (約180克)    6 large egg whites
200克糖           250 g caster sugar (250g太多)
160克中筋麵粉      160 g plain/all-purpose flour
1湯匙粟粉    1 heaped Tbsp potato starch or cornflour
1茶匙泡打粉1 tsp baking powder
100克牛油   100 g melted butter (just under a stick), slightly cooled

1. 蛋白加2湯匙糖打至企身.
2. 拌勻剩餘的糖,麵粉,栗粉,泡打粉,拌勻後輕手加入之前的蛋白霜,
3. 最後拌入牛油.
4. 180度焗30-40分鐘.

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.

出處: http://nami-nami.blogspot.com/2009/01/egg-white-cake-recipe-angel-cake-recipe.html