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.