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.