what is a great cake recipie that only needs egg whites?

i have leftover egg whites from my chocolate mousse, and i want to make a cake for my friends. i obviously only want to use the whites. im a fairly good baker, so as long as the recipie isnt to hard and doesnt have to many wacky ingredients, im good.

Public Comments

  1. What you want is an angel food cake.
  2. lemon marinde pie
  3. AN upside down scrambled egg white cake

    Add some water, flour, egg whites in a bowl, and then throw in the oven until done.

    Yummy with some maple syrup dripped over it.

    HUngry thinking about it.

    Seriously, no I don't know. Just thought that would bring a laugh.
  4. You can actually omit the yolks from any cake recipe, as the yolks are just fat, and the whites are what firms amd holds baked products together. The only problem with doing this is that the egg yolks add richness and moisture, omiting them may cause your cake to be a bit dry.
  5. ANGEL FOOD CAKE RECIPE

    INGREDIENTS:

    1 1/3 cups egg whites (takes approximately 10 large eggs)
    1 1/3 teaspoons cream of tartar
    1/4 teaspoon salt
    1 1/2 cups granulated sugar, put through sifter twice
    1 teaspoon vanilla
    1 cup cake flour, sifted before measuring

    PREPARATION:
    Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.

    Fold flour mixture gently into batter until well incorporated.
    Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325° for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.

    Makes one 10-inch Angel Food Cake.
  6. i know something but it takes 3 hours to cook it
  7. I am a Pampered Chef Consultant and know this fabulous recipe. I've done it at several Cooking Shows and it was quite a hit. For more info on our products and consulting, visit
    www.pamperedchef.biz/ candiceskitchen

    Enjoy!


    Chocolate Cherry Skillet Cake

    Ingredients:
    3 egg whites, lightly beaten
    1 can (21 oz or 520 mL) cherry pie filling
    1/4 cup (50 mL) water
    1/2 tsp (2 mL) almond extract
    1 pkg. (18.25 oz or 520 g) devil's food cake mix
    1 jar (11.7 oz or 250 mL) hot fudge ice cream topping
    1/3 cup (75 mL) toasted sliced almonds
    Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)

    Directions:
    1. Preheat oven to 350°F (180°C). Lightly spray 12-in./30 cm Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter over skillet, spreading evenly.

    2. Bake, uncovered, 25-30 minutes or until wooden pick inserted in center comes out clean. Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate.

    3. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired.

    Yield: 16 servings

    Nutrients per serving: Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g

    Cook’s Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F (180°C) 10-12 minutes or until golden brown. Remove from oven; cool completely.
  8. Champagne Cake Recipe courtesy Sandra Lee
    Cooking spray
    1 box (1-pound 2 1/4-ounce) moist white cake mix
    1 1/4 cups extra dry Champagne
    1/3 cup vegetable oil
    3 large egg whites
    1 can whipped white frosting
    1/4 teaspoon Champagne flavoring
    Silver mini disco balls, optional
    Silver Dragees, optional, if available in your area
    Silver edible glitter, optional

    Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
    In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
    Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
    To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
    Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
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