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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.
at

10 comments:

  1. AnonymousJanuary 19, 2009 at 10:18 PM

    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?

    ReplyDelete
  2. PengJanuary 20, 2009 at 7:27 AM

    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 :)

    ReplyDelete
  3. AnonymousJanuary 20, 2009 at 1:28 PM

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

    ReplyDelete
  4. AnonymousJanuary 20, 2009 at 6:57 PM

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

    Eron

    ReplyDelete
  5. PengJanuary 20, 2009 at 7:29 PM

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

    ReplyDelete
  6. DGDecember 14, 2009 at 1:48 AM

    Hi Peng,

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

    ReplyDelete
  7. AnonymousDecember 15, 2011 at 1:09 AM

    Could you substitute with bread flour?

    ReplyDelete
  8. PengDecember 15, 2011 at 8:07 AM

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

    ReplyDelete
  9. UnknownNovember 10, 2012 at 2:44 AM

    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

    ReplyDelete
  10. PengNovember 10, 2012 at 8:13 AM

    Hi u may try melted butter

    ReplyDelete