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Sunday, February 08, 2009

Egg white butter cake

Seeing the recipe posted by lucy, i can't help but give it a go. However, I find the cake quite bland and in fact, tasted abit "floury". Judging from the large amt of flour needed, i shd've guessed so. Anyway, i like the texture of the cake, very fine crumbs and it's not dense. More can be done to improve the recipe tho', like reduce the amt of flour and sugar (which i did, to 220gm) and also addition of zest of orange or lemon will be good to "spice up" the cake. Also i used an 8-in sq cake tin instead of the 9in indicated in the recipe. And my baking time was 50mins.
ETA : After leaving the cake at room temperature for 2 days, I found that it tasted much better! The foury taste had lessen alot and I tasted the nice butter frangance and a sweetness from the cake.

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posted by Baking Fiend at 10:36 AM

4 Comments:

  • Hi Ida!

    This recipe was on my to-bake list since forever and i havent gotten down to baking it!

    and yes..i was puzzled with the HUGE amount of flour needed and i even went to buy extra packet of cake flour. but till now, ive been using the flour for other stuff =X

    May i ask if you reduced the flour only, keeping the rest of the ingredients the same amount?

    By Blogger youfei, at 10:49 PM, February 08, 2009  

  • youfei,
    i only reduced amt of sugar to 220gm, haven't tried reducing the flour, maybe u can try and report back? LOL... reducing abt 50gm of flour perhaps? and keep everything else the same.

    By Blogger Baking Fiend, at 8:59 AM, February 09, 2009  

  • Hi Ida,

    hmmm i think that's worth an experiment looking at the no. of whites i have left hehe.

    sure thing! will let you know once i've tried it. =)

    regards,
    youfei

    By Blogger youfei, at 10:01 AM, February 09, 2009  

  • Thanks for dropping by!
    This looks fab! Salivating liao!

    By Blogger jadepearl, at 10:58 PM, February 16, 2009  

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