Left over Egg White Cake

I bake quite a few cakes to sell, but I am always left with the egg whites which really upsets me to throw them away, it feels wrong, however my sister has come to live with me here in England and I asked her to find me some recipe where I could use the egg whites in a cake so she found an excellent way to to save them in the cake recipe given bellow, which we have made some alterations to the original recipe.


Recipe Ingredients:

• 125grs baking margarine
  
• 250grs sugar
• 190grs flour
• 1 tea spoon baking powder
• the juice and zest of one orange
• 8 egg whites

Preparation:

Very simple indeed, soften the margarine and mix with the sugar until a creamy pale paste, add to this the flour premixed with the baking powder, then add the juice and zest of the orange. Once this is done beat the eggs whites until they peak and add to the previous mixture with a folding action. Rub some margarine is a cake pan and dust it with flour adding covering the bottom with grease proof paper, the cake containing egg whites will stick a lot.
Bake it in a medium oven for 35 minutes (gas mark 180 c) and that's this simple is done.
I didn't do this but I think it could be really nice to warm up the juice of an orange with a measure of Cointreau, stabbing the cake all over with a fork and letting the Cointreau sauce soak into it. yum yum!! (but of course is just an idea)
But anyway now you can save all your egg whites with no fear of high cholesterol giving cake :)

Milk Tartlets

Recipe Ingredients:

• 5 dl of full Milk
• 4 Eggs
• 130 grs of Flour
• 30 grs Butter
• 1 lemon zest
• 1 Dash of Vanilla Essence

Confection:

This is an easy one, Mix the flour and sugar together until well blended, the mix eggs one by one mixing in between until a smooth paste, heat the milk with the butter until this one melts, once that is achieved, pour slowly into the egg; flour & sugar mixture (always mixing) finally add the lemon zest and the Vanilla essence. let the dough rest for about 15 minutes. Then pour into silicone cups and bake in the oven in a "bain marie" 190 degrees, for 20 minutes until golden brown (see picture above) and enjoy them, let them cool before eating.

Butter Bean Cakes

Recipe Ingredients:

• 500 grs Sugar
• 2.5 dl Water
• 250 grs Butter Beans (these can be from a can, but you must peel them)
• A soup spoon full of Butter
• 6 yolks and 2 full eggs
• the zest of one Lemon
• A dash of Vanilla Essence

Preparation:

Put in a pan the sugar and water boiling this until it reaches "pearl point" for you and me until when it drips from the spoon onto a surface forms like a pearl (it takes about 7 minutes boiling).
While that is going on after peeling beans mash them with a fork until a smooth paste, once the sugar reached the point take it off the fire and add the beans mixing well take it back to the fire for about 3-4 minutes so that it just thickens up a bit (always stirring) lastly add the butter until it melts. Once done take it of the fire and set it aside.
Let this mixture cool down a bit and then add the eggs (mixed) little by little always mixing it, then add the lemon zest and the dash of vanilla essence. Mixture done.

Dough Preparation:

In a bowl mix 1 cup of flour and a heaped spoon of baking margarine, mix it with your hands until resembles bread crumbs, then add a little water and continue mixing until a silky soft dough (like bread dough), let it rest for 15 minutes in the bowl with a cloth over it. After that cut a small piece and roll it with a rolling pin in a well floured table until about 2-3 millimetres thickens, cut round shapes (using a dough cutter) then lay it into aluminium cup cases that have been previously buttered. (the secret for a wafer thin dough is to stretch the circles inside the cup to cover it all. (well practice makes perfect...have fun).
Fill the cups with the mixture and oven bake them for about 25 - 30 minutes.