Mini berry cakes

    45 min

    I made this recipe to use up some leftover egg white I had. A quick and tasty treat with a fluffy cake bottom topped with whipped cream and berries.

    2 people made this

    Serves: 6 

    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 1 pinch salt
    • 50g caster sugar
    • 40g plain flour
    • 1 tablespoon cornflour
    • 2 teaspoons vanilla sugar
    • a few drops bitter almond extract
    • 4 tablespoons desiccated coconut
    • sweetened whipped cream
    • fresh berries to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas 2-3. Grease 6 mini cake tins.
    2. In a bowl beat egg whites until soft peaks form. Add cream of tartar and salt. Continue beating while gradually adding the sugar until stiff and shiny.
    3. Sift flour and cornflour over the egg whites. Add almond extract and vanilla sugar and fold in carefully.
    4. Evenly distribute dough over the prepared cake tins and sprinkle with coconut. Bake for 30 minutes until toothpick comes out clean.
    5. Take out of the oven and let cool in the cake tins. Spoon whipped cream on top of each cake, garnish with berries and serve.

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