After making custard or pastry creme (crème pâtissière), I usually try to use left over egg whites for face mask or maybe as binding agent for meat balls. Despite having made coconut white cake, it never occurred to me to use it to make cake with this left over..duh..
Google search brought me to this http://nami-nami.blogspot.hu/2009/01/egg-white-cake-recipe-angel-cake-recipe.html
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