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Egg-White Cakes

Egg-white cakes from Erken's Stor kokebok 1914: 5 egg whites, 325 g wheat flour, 125 g butter, 125 g sugar, 50 g ground almonds. Beat butter and sugar pale, add almonds, stir in flour and stiffly beaten whites alternately. Bake as small cookies on a sheet or as a loaf cake for 1 hour.

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

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About the dish

One of several recipes in "Stor kokebok" (1914) that use up egg whites left over after baking with many egg yolks. This version can be baked both as small cookies on a sheet and as a loaf cake.

How to make it

  1. 1

    Beat butter and sugar

    Half-melt the butter (so it is soft but not clear) and beat it pale with the sugar.

  2. 2

    Add almonds

    Stir in the blanched, finely ground almonds.

  3. 3

    Mix in flour and whites

    Beat the egg whites stiff. Stir the sifted wheat flour and stiffly beaten egg whites into the batter alternately.

  4. 4

    Shape the cakes

    Set small mounds with a teaspoon onto a greased baking sheet, or fill the batter into a greased and coated tin.

  5. 5

    Bake

    Bake the small cookies until pale golden brown in good heat (about 190 °C (375 °F), 8–12 minutes). As a loaf cake, bake about 1 hour at about 175 °C (345 °F).

Changes from the original

Quantities given in grams and teaspoons/deciliters as in the original, but the spelling is modernized. "Blanched, finely pounded almonds" is rendered as blanched, finely ground almonds. The baking temperature is an estimate (the original just says "oven"/"nicely hot oven").

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 556) → Modernisert~84% av teksten endretfjernetlagt til
5 eggehviter stk eggehviter. 325 gr. g hvetemel (siktet). 125 gr. smør g smør. 125 gr. sukker g sukker. 50 gr. g mandler Smørret halvsmeltes (skåldet og røres finmalt). Smelt smøret halvt (så det er bløtt, men ikke klart) og rør det hvitt med sukkeret, tilsættes sukkeret.. Rør inn de skoldede, finstøtte mandler; melet skåldede, finmalte mandlene.. Stivpisk eggehvitene. Rør siktet hvetemel og de stivvispede eggehviter røres stivpisket eggehvite inn i vekselvis. Deigen sættes enten røren vekselvis.. Sett små toppar med teske paa teskje på smurt plate og stekes lysegulbrune stekeplate, eller haves fyll deigen i smurt og strøet form og steker strødd form.. Stek småkakene lyst gyllenbrune i ovn god varme (ca. 190 °C, 8–12 minutter). Som formkake stekes den ca. 1 time. time ved ca. 175 °C.

Note til Modernisert

Mengder oppgitt i gram og teskjeer/desiliter som i originalen, men skrivemåten er modernisert. «Skoldede, finstøtte mandler» er angitt som skåldede, finmalte mandler. Steketemperatur er anslått (originalen sier bare «ovn»/«godt varm ovn»).

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Frequently asked questions

Can I bake them as cookies or in a tin?
Either works. Set the batter with a teaspoon onto a greased sheet and bake until the cakes are pale golden brown, or put the batter into a greased and coated tin and bake in the oven for 1 hour.
How do I mix in the flour and egg whites?
Half-melt the butter and beat it pale with the sugar, add blanched, finely ground almonds. Then stir in the flour and the stiffly beaten egg whites alternately, so the batter does not collapse.
How many cakes does the recipe make, and how long does it take?
The recipe makes around 30 cakes, with a total time of about 70 minutes. It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 556.
What do I use the recipe for if I have egg whites left over?
This is exactly a recipe for leftover egg whites: it uses 5 egg whites and no egg yolks, together with 325 g wheat flour, 125 g butter, 125 g sugar, and 50 g almonds.

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