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Egg-White Cakes (with Vanilla)

Egg-white cakes (1914): 7 egg whites, 225 g sugar, 250 g melted butter, 250 g wheat flour, 2 tsp vanilla powder. Melted butter beaten pale with sugar, vanilla added, flour and stiffly beaten whites alternately. Set with a teaspoon on a sheet and baked pale golden brown.

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

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About the dish

A richer egg-white variant without almonds, flavored with vanilla powder. Erken emphasizes the long beating time – 1/2 hour – which was common before the electric stand mixer.

How to make it

  1. 1

    Beat butter and sugar

    Melt the butter and beat it with the sugar until the mixture is pale and fluffy (the original says 1/2 hour; with a stand mixer 5–8 minutes is enough).

  2. 2

    Season

    Add the vanilla powder.

  3. 3

    Mix in flour and whites

    Beat the egg whites stiff. Stir in the sifted flour and stiffly beaten egg whites alternately.

  4. 4

    Set the cakes

    Set small mounds with a teaspoon onto a greased baking sheet, well spaced.

  5. 5

    Bake

    Bake until pale golden brown in good heat, about 190–200 °C (390 °F) for 8–10 minutes.

Changes from the original

Vanilla powder is kept, but can be replaced by vanilla sugar or the seeds from a vanilla pod. The beating time is shortened to what is needed with a stand mixer. The baking temperature is an estimate.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 556) → 1949 (korrekturlest, s. 648)~35% av teksten endretfjernetlagt til
7 eggehviter 225 gr. sukker 250 gr. smør 250 gr. hvetemel 2 teskeer teskjeer vaniljepulver. Smørret Smøret smeltes og røres ½ y 2 time med sukkeret, eller til det er hvitt, tilsættes vaniljen; tilsettes vanilijen; det sigtede siktede mel og de stivvispede hviter haves has i vekselvis. Sættes Settes med teske paa teskje på smurt plate og stekes lysegulbrune i godt varm ovn.

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Frequently asked questions

How is the batter made?
Melt the butter and beat it with the sugar for about half an hour, until the mixture is pale. Add the vanilla powder, then stir in the sifted wheat flour and stiffly beaten egg whites alternately.
How are the cakes baked?
Set small dollops of the batter with a teaspoon onto a greased baking sheet and bake them pale golden brown in a nicely hot oven.
What ingredients do I need?
7 egg whites, 225 g sugar, 250 g butter, 250 g wheat flour, and 2 teaspoons vanilla powder. The recipe makes about 35 cookies.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 556.

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