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Egg white coconut cake

A cake of butter, sugar, flour, milk, coconut and grated lemon zest, lightened with ten stiffly whisked egg whites and baked about 1 hour in a hot oven. From Erken's Stor kokebok (1949), p. 648.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 648 (falt i det fri)

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About the dish

The recipe is a good way of using up egg whites, with no yolks needed.

How to make it

  1. 1

    Cream butter and sugar

    Cream the butter and sugar until pale.

  2. 2

    Add the rest

    Add the milk, the flour mixed with baking powder, the grated lemon zest and the coconut. Fold in the stiffly whisked egg whites last.

  3. 3

    Bake

    Pour the batter into a greased, floured tin and bake in a hot oven (about 200 C) for about 1 hour.

Changes from the original

Measures converted (del. = dl). "Hot oven" interpreted as about 200 C. The number of servings is an estimate.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 648) → Modernised~73% of the text changedremovedadded
100 gr. smør g smør. 250 gr. sukker g sukker. 375 gr. hvetemel g hvetemel. 10 stk eggehviter (stivpisket). 1 del. melk dl melk. 3 teskjeer bakepulver ts bakepulver. 1 teskje revet ts sitronskall (revet). 3 toppede spiseskjeer kokosmasse. ss kokosmasse (toppede skjeer). Rør smør og sukker hvitt, tilsett det øvrige, sist hvitt.. Tilsett melk, mel blandet med bakepulver, revet sitronskall og kokosmasse. Vend til slutt inn de stivvispede hviter. Deigen has stivpiskede eggehvitene.. Hell deigen i en smurt og strødd melet form og stekes stek i varm ovn (ca. 200 °C) i ca. 1 time.

Note on Modernised

Mål omregnet (del. = dl). «Varm ovn» tolket som ca. 200 °C. Porsjonstallet er anslått.

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Frequently asked questions

How many egg whites are needed?
Ten, stiffly whisked.
How long is the cake baked?
About 1 hour in a hot oven.

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