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Egg-White Cake

Egg-white cake (1914): 100 g butter, 250 g sugar, 375 g wheat flour, 10 egg whites, 1 dl milk, 1/4 tsp cream of tartar, 1 tsp baking soda, 1 tsp grated lemon zest, 3 tbsp grated coconut. Beat butter and sugar pale, add the rest, fold in stiffly beaten whites last. Bake in a tin about 1 hour in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 556 (falt i det fri)

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About the dish

A large, pale loaf cake made entirely with egg whites, leavened with cream of tartar and baking soda as was common before baking powder became standard. Grated coconut gives flavor and body.

How to make it

  1. 1

    Beat butter and sugar

    Beat the butter and sugar pale and fluffy.

  2. 2

    Mix the batter

    Add the milk, lemon zest, and coconut. Mix the cream of tartar and baking soda into the sifted flour and stir it in.

  3. 3

    Fold in the egg whites

    Beat the egg whites stiff and fold them in gently at the very end.

  4. 4

    Bake

    Pour the batter into a greased and coated tin and bake in a hot oven, about 175 °C (345 °F), for around 1 hour. Test with a cake tester.

Changes from the original

Cream of tartar + baking soda can be replaced by 2 tsp baking powder. "Coconut mass" is interpreted as grated/dried coconut. The baking temperature is an estimate; the original says "hot oven."

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 556) → 1949 (korrekturlest, s. 648)~82% av teksten endretfjernetlagt til
100 125 gr. hvetemel 125 gr. smør 250 125 gr. sukker 375 50 gr. hvetemel 10 eggehviter 1 del. melk ¼ teske kremortartari 1 teske natron 1 teske revet citronskal 3 toppede spiseskeer kokusmasse. Rør smør mandler 5 eggehviter. Smøret halvsmeltes og sukker hvitt, tilsæt det øvrige, sidst røres hvitt med sukkeret, tilsettes de skåldede, finstøtte mandler; melet og de stivvispede hviter. eggehviter røres i vekselvis. Deigen haves settes enten med teskje på smurt plate og stekes lysegulbrun eller has i smurt og strøet strødd form og stekes steker i varm ovn ca. 1 i time.

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Frequently asked questions

Why does this cake use only egg whites?
The recipe is a classic way to use up egg whites left over when the yolks went into other dishes, such as mayonnaise, ice cream, or plum cakes. This one uses 10 egg whites.
How long and at what temperature should the cake bake?
The batter goes into a greased and coated tin and is baked in a hot oven for about 1 hour. Total time is estimated at around 85 minutes including preparation.
What is cream of tartar, and can I use something else?
Cream of tartar is a tartaric-acid salt that, together with baking soda, acts as a leavening agent. The recipe uses 1/4 teaspoon cream of tartar and 1 teaspoon baking soda.
How should the egg whites be folded in?
Butter and sugar are beaten pale, then the rest of the ingredients are added, and last of all the stiffly beaten egg whites, so the air is kept in the batter.

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