CookEat Recipe
Egg-White and Sultana Cake
A simple butter cake using whipped egg whites, with sultanas folded in last and a plain lightly golden surface.
Method
Steps
Step 1
Gather the ingredients: 9 egg whites; 8 large whites may also be used, as in the source; 305 g plain flour: 300 g for the batter and 5 g for the tin; 155 g icing sugar: 150 g for the batter and 5 g for the tin; 155 g butter: 150 g melted for the batter and 5 g for the tin; 100 g sultanas; 10 g cream of tartar; 5 g bicarbonate of soda; 5 g vanilla sugar.
Step 2
Heat the oven to 170°C. Grease a deep 22 cm cake tin with 5 g butter and dust with the reserved 5 g each of flour and icing sugar. Melt the remaining butter and let it cool until just warm. Sift the batter flour and icing sugar together with the vanilla sugar. Separately mix the cream of tartar and bicarbonate thoroughly.
Step 3
Whisk the egg whites to firm peaks in a clean bowl. Fold in the sifted flour and sugars in several additions, then gradually fold in the melted butter until evenly combined. Sift the mixed raising agents over the batter and fold them in thoroughly. Add the sultanas last and distribute them evenly.
Step 4
Transfer promptly to the prepared tin and level gently. Bake for about 40–50 minutes, until risen, lightly golden and set through the centre, with a skewer emerging without wet batter. Begin checking earlier if using 8 whites. The finished cake should be at least about 3–4 cm high; cover loosely with baking paper if the surface colours too quickly.
Step 5
Cool briefly in the tin, then unmould onto a rack and let cool completely before serving. Leave the surface plain; the icing sugar used to prepare the tin is not a finishing dusting. Store the cooled cake covered and use within 2–3 days.
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