With burn cream there are often egg whites on the arm, finally in the fridge ! Then after you have proposed the recipe for langues de chat, here is a cake recipe, so light, won’t last long in your kitchen !

Cake chiffon for the egg whites


  • 5 large egg whites or 6 small (about 200 g)
  • 60 g + 40 g caster sugar
  • 60 g cornflour
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • Icing sugar


Preheat the oven to 180°.

Mix together the corn flour, 60 g sugar, vanilla sugar and salt and set aside.

Take up whites in snow and then add the 40 g of sugar while continuing to beat to form a meringue.

Add gently the egg whites to the mixture cornstarch-sugar to form a homogeneous mixture and ventilated.

Spread in a mold savarin or kouglof buttered and bake for 30 min.

Remove from pan while still hot and sprinkle with powdered sugar once cooled.

Written by Doc

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