Monday, January 19, 2009

Egg White Cupcakes

Making use of the leftover egg whites to bake this cupcakes :) soft & fluffy, taste very light! quite similar to Angel Food Cake, will like to try out this recipe if there's any more left over whites!!

Passionfruit Curd & Cherry Toppings....


Ingredient
  • 50gm corn oil
  • 45gm corn flour
  • 125gm egg white
  • 60gm castor sugar
Method
  1. Heat up oil in a saucepan for 1 min. Remove from heat. Pour in corn flour and mix evenly until free of lumps. Cool completely.
  2. Beat egg whites on high speed. Add in sugar gradually and beat until soft peak form.
  3. Fold in 1/3 of the egg white foam into the flour mixture. Mix evenly.
  4. Transfer (3) into the balance egg white and fold evenly.
  5. Pour the batter into a 8in ungreased loosebase cake pan / tube pan or individual cake cups. Bake in preheated oven at 180 deg cel for 30-35mins for cake pan or 12 mins for cup cases.

10 comments:

Anonymous said...

Hi Peng, can i ask you how to store the egg white? Eg. I have 2 egg white stored in fridge already, then the following day, i have balance egg white from my baking, can i add into the egg white which already in the fridge? Or should i stored it in freezer?

Peng said...

Hi...i read from somewhere whereby they mentioned that egg whites can be freeze! initially i din know that so i just store in air-tight container & chilled :P if u intend to use them soon, store in the most chill section in the fridge for 1 week is fine :) just separate store them in small section like 2 whites in each container, then use the 'old' one first, first in first out basis. For freezing, freeze the whites in ice cube trays then transfer into ziplock bag until use. To prevent whites from contaminating, wash n clean the egg thoroughly to remove any deposits/feathers before cracking them :)

Anonymous said...

Hi Peng, would like to confirm it's corn flour been used?Not cake flour?Thank you.
JT

Anonymous said...

Thanks Peng, realised that i did not put my initial.

Eron

Peng said...

Hi Eron...hahaha is sounds weird using corn flour right...double confirm is corn flour :)

DG said...

Hi Peng,

I tried this recipe and just agree with you for the cake texture, ie. soft & fluffy. Thanks for sharing the recipe. :)

Anonymous said...

Could you substitute with bread flour?

Peng said...

no! bread flour is high gluten flour only meant for bread making, not advisable to subsitute into this recipe

maaria bodi said...

hi could you use anything else instead of corn oil its just that i don't have it at home and cant be bothered going to the supermarket

Peng said...

Hi u may try melted butter

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