This cake is a great way to use spare egg whites. A form that can hold about 6.5 cups is needed.

Ingredients

• 100 grams of butter or margarine
• 1 cup of sugar
• 1 tablespoon vanilla sugar
• 1/2 cup of cream or milk
• 1 1/2 cups of wheat flour
• 2 teaspoon of baking powder
• 3-4 egg whites

Preparation

Turn on the oven at 350°F. Grease the form and add some dried breadcrumbs. Put the fat and sugar into a bowl and stir it porous. Flavour with the vanilla sugar. Stir down the cream/milk and the flour mixed with the baking powder. Whip the egg whites until they’re foamy. Put them into the bowl and pour the mixture into the form. Bake it in the lower part of the oven for about 50 minutes. Let the cake cool a bit before cutting it up.