I don’t know about you, but beside April being the month for the first sunburn on my nose and getting soaked to the skin during one of those rain showers, it’s also the time I start making ice cream, like it’s out of style next month. Egg whites are usually a by-product, which I don’t want to go waste. According to the principle that let them go to waist rather than go to waste, I am on the hunt for ideas to use up egg whites and stumbled over an Estonian egg-white cake: munavalgekook on nami-nami.
Although I have written munavalgekook for a couple of time by now, I can’t remember the name the next second, even if my life depends on it. I have no clue how to pronounce it either, although it’s fun trying. My apologize to all Estonians. On the other side leftover egg white cake doesn’t sound tempting at all and doesn’t do it nearly enough justice!
Unlike the other egg white cakes I tried before, this one doesn’t go stale the next day and is far from being dry. As the recipe called for melted butter, I thought shortly about going even one step further (…heck! Why certainly not?) and aimed for brown butter. To even enhance the richer caramel flavor I used brown sugar and… score! The nutty brown butter goes spot on with the molasses taste provided by the sugar. The outcome is one of those especially alluring little cakes, which I love to have around for snacks or as a pick me up on road trips (psst breakfast). I cut it in smaller pieces, than I would usually do with this kind of cakes, just to trick myself to be allowed to eat more than I should.
- 155 g / 11 Tbsp. unsalted butter
- 6 egg whites from large eggs (220g)
- 220 g / 1 cup light brown sugar, packed
- 170 g / 1⅓ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. fine sea salt
- 2-3 tsp. raw sugar (turbinado sugar) or granulated sugar
- Preheat your oven to 180 C / 360 F and grease or line you baking pan.
- For the brown butter: in a saucepan over medium high heat, add butter and cook, stirring frequently (it may foam) until you see small brown specks at the bottom of the pan. If it smells nutty, remove from heat. Let cool.
- Beat egg whites on medium high speed until stiff peaks form.
- Add brown sugar and continue beating for 1 minute.
- In a separate bowl measure and stir flour, baking powder and salt. Add ⅓ at a time of the flour-mix and fold carefully into the egg whites.
- Add the brown butter, make sure it’s cool enough, and fold carefully one last time.
- Pour batter into prepared baking pan, sprinkle with raw sugar and bake for 20-30 minutes until golden brown or until a wooden skewer inserted into the middle of cake comes out clean. Let cool and enjoy!
I successfully used a 23 cm / 9 inch spingform pan as well as a 23x23 cm / 9 inch square baking pan. You might have to adjust the baking time.