Egg White Cake with Strawberry Icing
Prep 20min (+ 1hr cooling and 40min standing time)Bake 30minMakes 10 serves
This cake really seems to have its method all mixed up but I promise you it works – and works beautifully, at that!
Melted butter, extra, to grease
220g (1 cup) caster (superfine) sugar
150g (1 cup) plain (all-purpose) flour
1½ tablespoons cornflour (cornstarch)
1 teaspoon baking powder
6 egg whites, at room temperature
100g unsalted butter, melted and cooled
125g (1 cup) pure icing (confectioners') sugar
1½ tablespoons smooth strawberry jam
2–2¼ teaspoons water
- Preheat the oven to 180°C (160°C fan-forced). Brush a 2.5 litre (10 cup) capacity fluted ring (bundt) tin with melted butter to grease.
- Sift together the sugar, flour, cornflour and baking powder.
- Use an electric mixer with a whisk attachment to whisk the egg whites on medium or medium–high speed in a clean dry bowl until soft peaks just form.
- Sift the dry ingredients again over the egg whites and use a large metal spoon or spatula to fold until just combined. Pour over the melted butter and fold in until just combined.
- Pour the mixture into the greased tin and smooth the surface with the back of a spoon. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool for about 1 hour.
- To make the Strawberry icing, sift the icing sugar into a medium bowl. Combine the jam and 2 teaspoons of the water, add to the icing sugar and stir until smooth and a thick coating consistency, adding the remaining ¼ teaspoon water if needed.
- Spoon the icing over the cooled cake, allowing it to dribble down the sides. Set aside for about 30 minutes, or until the icing is set. Serve in slices.
- This cake will keep in an airtight container at room temperature for up to 3 days.
- You can replace the strawberry jam with another jam of your choice – blackberry, raspberry and plum all work well.