Egg white cake with currants

Name: Egg white cake with currants
Total time: 1 h 30 min
Yield: 8
Ingredients: 250 g Sugar; 4 Egg whites; 160 g Wheat flour; 100 g Butter; 1 tablespoon Potato starch; 1 teaspoon Baking powder; 1 tablespoon Wheat flour; 200 g Black currant; to taste Powdered sugar

Lush airy cupcake with berries - a real pleasure! The recipe is a godsend for processing proteins. Sometimes I cook dishes where only yolks are needed. If I have time, I immediately prepare a cupcake or cookies from them. If there is no time or there are not enough proteins (for example, you need 3-4, but I have 1-2), then I freeze the whites. Proteins can be stored in the freezer for up to 3 months. When I have time, I defrost the whites in the refrigerator and cook something with them.

85

12394

Emma Smith

Author of the recipe

Calories

318Kcal

Protein

4gram

Fat

11gram

Carbs

51gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

250g

4

160g

100g

1tablespoon

1teaspoon

1tablespoon

200g

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Dough. Melt butter and cool.
STEP 2
Beat the whites with sugar into a fluffy foam.
STEP 3
Separately mix sifted flour, starch and baking powder.
STEP 4
Gently fold the flour into the beaten egg whites.
STEP 5
Finally, pour in the melted butter.
STEP 6
Stir again until smooth.
STEP 7
Filling.
STEP 8
Wash the berries and dry them. Sprinkle the currants with flour and mix gently so that all the berries are evenly coated.
STEP 9
Add currants in flour to the dough. Mix.
STEP 10
Place the dough in a greased baking dish and smooth it out. Bake the cake for about 40 minutes at 180°C.
STEP 11
Cool the finished cake in the pan, then remove and place on a plate. Sprinkle with powdered sugar.