Egg Whites Butter Cake

Ingredients:

3 egg whites
2/3 cup sugar
3/4 cup cake flour
1/2 tbsp corn flour
1/2 tsp baking powder
50 g butter, melted

Method:

Preheat oven to 180 °C.

Lightly grease a 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a deep bowl, whisk egg whites with 2 tbsp of sugar till pale, thick and foamy; set aside.

In another bowl, combine flour, corn flour, baking powder and the remaining sugar.

Fold flour mixture into egg whites mixture, gently stir to incorporate.

Gradually, pour-in butter and stir to homogeneous batter.

Pour batter into the prepared tin.

Bake in the preheated for 40 minutes or till a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in tin for 10 minutes.

Run a thin flexible knife or spatula around the tin to loosen the cake, transfer cake onto a plate to cool completely.