May 03, 2010

Happy Monday: White Cake

Last weekend was a very busy weekend. I felt I was constantly on the move and a lot of the activities were related to food. I practically cooked or baked non-stop from Friday afternoon to Sunday evening. Unfortunately, I did a lot of cooking but not a lot of blogging. Not only I didn't blog on two desserts that I made (a blueberry tiramisu for a dinner Wally and I had with friends and a Torta della Nonna that unfortunately was not for us....more on this later) but I did not even have a chance to take pictures of these two desserts. Everything I made over the weekend was for somebody else or finished even before I could try to do some preparation for pictures.  

This is true also for the third dessert of the weekend on which I'm blogging about. I made a wonderful crust  and lemon cream for the Torta della Nonna. Both recipes together required six egg yolks....which means....six egg whites left for another goody too make!!! There are several things that can be done with white eggs only and plenty of blogs and websites about such recipes. However, in the vein of Italian desserts I looked around for some Italian website. I found a great thread on cookaround about how to use left over egg whites. I know, I's in Italian...but sooner or later some Italian speaker might read my blog :)

I took the recipe of this White Cake from this thread. It's a typical simple, plain, white cake that in the Italian tradition is perfect for breakfast...nothing better to start the week, I thought. The result: I loved this cake. We all did! In fact...only a small portion of the cake got to Monday morning. Definitely a recipe to keep...and not just for breakfast.

White Cake

250 gr all purpose flour
180 gr butter, at room temperature
130 gr sugar
5 white eggs
16 gr baking powder
1 pinch of salt
confectioners' sugar

Preheat the oven to 240 degrees F and grease a round 9" pan.

Mix together the butter and the sugar until you obtain a soft cream. Add the dry ingredients, flour, salt and baking powder, and finally add the white eggs, not whipped but previously whisked with a little bit of lukewarm water. 

Pour into the pan and bake for 40 minutes. Turn off the oven and leave the cake in for another 30 minutes. 

Take out the cake and decorate with confectioners' sugar, if desired.

Source: inspired by Cookaround

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