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Learn how to make a cake with just egg whites. Egg white cake, also called munavalge kook in Estonian, is easy to make and a great way to use up leftover egg whites.This chocolate egg white cake can be made with natural cocoa or Dutch process cocoa.
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0:00
Hi, I'm going to show you how to make this easy, delicious egg white chocolate cake
0:05
Start by reserving one tablespoon of sugar and set it aside. Then mix together the flour, cocoa powder, sugar, the baking powder, and the salt
0:22
Be sure to whisk all of these dry ingredients together very well so that they are all distributed amongst each other
0:30
Then take that one tablespoon of sugar that you set aside and mix it together with your fingertips or a fork with the cream of tartar
0:50
Then mix together your cooled butter in a large bowl together with the oil and the vanilla
1:00
Now it's time to start whisking the egg whites together. Started out on a low speed, maybe a two or a three on the kitchen aid
1:10
As it starts to gain momentum, you can increase the speed to a medium high speed like a six or a seven
1:22
Being the egg whites are not the fastest speed but a fast enough speed to get things moving will create stronger protein bonds in the egg whites
1:35
Keep whisking until there's no longer any clear liquid that's visible. In other words, everything should look foamy on the top
1:43
At that point, you can start slowly adding in the combined sugar and cream of tartar mixture
1:50
Just continue whisking, allowing the whites to stiffing, allowing the whites to stiffen
2:20
Do not be tempted to increase the speed of the mixer. When whisking egg whites like this you need to be patient It going to take approximately 10 minutes to get these all whisked up until the stiff peaks are formed in the egg whites
2:58
Once you think that the whites have formed stiff peaks, stop the mixer and take the whisk and just pull some of it up
3:07
It should stay firm and you should feel that it feels pretty stiff when you move it through the batter
3:13
Now you're going to sacrifice about a quarter of the beaten egg whites into the melted butter, oil, and vanilla mixture
3:23
And by sacrifice, I mean, you want to mix them in and fold it with the egg whites, but you don't need to necessarily be very gentle because you want to get this all mixed together
3:43
I mistakenly did not use a bowl large enough, so I'm transferring that batter into a larger bowl so that I can then place all of the beaten egg whites on top of it
4:02
You want to be very gentle when you're moving the beaten egg whites and putting it on top of the batter
4:08
It a good idea to hold the bowl close to the batter so that there no grabbying pulling it down and impacting the great air that you now incorporated into those egg whites Then sprinkle the dry ingredients on top and gently fold all the ingredients
4:24
together just until they're fully combined. Hold the bowl with the batter as close as possible and pour it into the prepared pan
4:51
You can give it a little bit of the shape just to make sure the batter is in the pan
5:09
and even take a spatula and just spread it more evenly on top
5:15
Once the cake comes out of the oven, allow it to cool on a wire rack for about 10 minutes
5:22
Then, invert it, remove the pan and allow it to cool completely
5:31
Dust it with some confectioner sugar, slice and enjoy
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#Food & Drink
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#Baked Goods