tag:blogger.com,1999:blog-13695947.post7872702289504720412..comments2024-03-16T11:43:21.644+02:00Comments on NAMI-NAMI: a food blog: Egg White Cake Recipe (Munavalgekook)Pillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-13695947.post-46610144229863205652015-04-05T15:01:02.389+03:002015-04-05T15:01:02.389+03:00Fabulous recipe. Thank you! I made a chocolate ver...Fabulous recipe. Thank you! I made a chocolate version which turned out well.<br />I used 160 grams sugar<br />30 grams dutch cocoa<br />130 grams plain flour<br />When in the pan I stirred through a couple heaped tablespoons breakfast marmalade.<br />When cooled I covered with chocolate ganache. Divine! Anonymoushttps://www.blogger.com/profile/04762984266295712122noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-21983989901069903312015-01-27T16:38:20.292+02:002015-01-27T16:38:20.292+02:00Definitely a nice recipe keeper !!! I hv 3egg whit...Definitely a nice recipe keeper !!! I hv 3egg whites leftover in the fridge so I just cut downall ingredients into half and also add in vanilla extract with splash of lemon juice plus teaspoon of poppy seeds but less a bit amount of sugar !taste perfect and raise successfully !!I'm thinking about to make a chocolate version but just wondering how should I play with the ingredients if anyone could advise ;-)Anonymoushttps://www.blogger.com/profile/01854087566235682157noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-66277054713957925352015-01-23T00:37:29.068+02:002015-01-23T00:37:29.068+02:00how can I make this without butter? would olive oi...how can I make this without butter? would olive oil work. I gotta make a no egg yolk no butter and very little oil cake for a relative.Deadendhttps://www.blogger.com/profile/01009533206079658335noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-91484845975033873232015-01-02T11:15:33.992+02:002015-01-02T11:15:33.992+02:00Jill, so sorry to hear that you had such mishap. B...Jill, so sorry to hear that you had such mishap. But I did specify in the text that you should use a Bundt pan ;)<br /><br />Anon. - I'd try without almond paste first - it's rather light mixture, so almond paste would weigh it down too much.. Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-53151348017768154912015-01-02T08:51:33.624+02:002015-01-02T08:51:33.624+02:00I'm can't wait to try this recipe as I hav...I'm can't wait to try this recipe as I have 7 egg whites left over from my custard bread pudding. Do you think almond paste would be good in this cake and if so, how much and how would I incorporate it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-34681011695158183592014-12-13T16:39:12.054+02:002014-12-13T16:39:12.054+02:00Don't use a tube pan, the batter just runs out...Don't use a tube pan, the batter just runs out. I don't have a bundt pan, so I used my tube pan and it didn't work at all.Anonymoushttps://www.blogger.com/profile/17123708759936537563noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-76968249363989341652014-06-13T17:04:17.757+03:002014-06-13T17:04:17.757+03:00My dad's family is from Estonia (I guess that ...My dad's family is from Estonia (I guess that makes me 1/2 Estonian!) Anyway, I am going to surpise him with this cake for Father's Day! Can't wait to try it.<br />Jennifer McCambridgehttps://www.blogger.com/profile/02228177761730740896noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-55336466137622704092014-05-11T22:35:13.550+03:002014-05-11T22:35:13.550+03:00Wish I'd found this recipe years ago! Only fou...Wish I'd found this recipe years ago! Only found it today as my freezer is on the blink and did not want to waste all of the egg white lake that was defrosting. We always have egg whites as my hubby loves to make savoury tarts like quiche and they always use extra yolks. No one likes meringues In the family and there's only so many macaroons you can eat. This is fab! A proper cake with lots of scope for variation. Will be making it again and again and coming back to this fab blog. Thanks!Spinglepighttps://www.blogger.com/profile/13931185041269081744noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-30993972926443337032014-04-18T01:39:21.765+03:002014-04-18T01:39:21.765+03:00Happened upon your recipe and loved it! It reminds...Happened upon your recipe and loved it! It reminds me a lot of pound cake only lighter. I did cut back on the sugar a bit and added some vanilla. I can't wait to play with this recipe some more too, because I can tell it probably would lend itself to lots of other flavor variations. Thanks!Jennoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-80596100952036181182014-01-09T03:00:33.924+02:002014-01-09T03:00:33.924+02:00I made it but my cake turn out to be chewy at the ...I made it but my cake turn out to be chewy at the bottom. Why is that so?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-25775424267708829872014-01-06T19:34:09.200+02:002014-01-06T19:34:09.200+02:00Happy New Year :-) I had some egg whites left afte...Happy New Year :-) I had some egg whites left after Christmas and wasn't too keen on making another round of meringue… So I googled for other recipes and then found your blog post and I decided to try the recipe. Since I only had three egg whites I halved the recipe and made muffins instead. I did reduce the sugar amount somewhat (I'm not too much of a "sweet-tooth") and added a bit of vanilla sugar for taste. I was so amazed that such "basic" ingredients could turn out so deliciously good, this is a winner & so so easy to make! I'm a food blogger myself, writing in Norwegian only I'm afraid, but I have posted the recipe and referred to your blog, here's the blog post link: http://monasmatblogg.blogspot.no/2014/01/nydelig-gode-eggehvite-muffins.html . Thanks a lot for a great recipe :-) Regards, MonaMonas Kjøkkenskriverierhttp://monasmatblogg.blogspot.no/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-33564384279395621072013-11-10T15:37:35.821+02:002013-11-10T15:37:35.821+02:00i have 4 egg whites,can i still make the cake
i have 4 egg whites,can i still make the cake<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-80143307469639259002013-11-04T15:56:11.562+02:002013-11-04T15:56:11.562+02:00Brilliant made yesterday with vanilla going to do ...Brilliant made yesterday with vanilla going to do a nice filling maybe coffee I made in an ordinary Victoria sponge tin very simple thankyou Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-24293951172103315342013-10-17T21:22:26.964+03:002013-10-17T21:22:26.964+03:00Made it today! Lovely!
Elly, South of FranceMade it today! Lovely! <br /><br />Elly, South of FranceAnonymoushttps://www.blogger.com/profile/06832147200877870895noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-20279051465570972702013-04-22T02:11:39.364+03:002013-04-22T02:11:39.364+03:00thanks so much for this great recipe!!! I make a l...thanks so much for this great recipe!!! I make a lot of carbonara, and have a ton of egg whites in my freezer. will be trying the plain version first and then another with some tweaks. once again, thanks for posting this recipe. lemonerdzhttp://lemonkerdz.hubpages.com/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-22570592782005372882013-04-20T15:18:07.628+03:002013-04-20T15:18:07.628+03:00Finaly my eggwhite will not go to waste no moreFinaly my eggwhite will not go to waste no moreAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-48413661577909312102013-03-14T22:44:55.016+02:002013-03-14T22:44:55.016+02:00good recipe and I used some gluten free plain flou...good recipe and I used some gluten free plain flour and works a treat - added a teaspoon of vanilla essence but will try the coffee next time <br />thanks for posting <br />Tracy <br />Tracynoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-84764892584964211972012-10-20T19:37:09.133+03:002012-10-20T19:37:09.133+03:00Played around with recipe it worked a treat. Can&#...Played around with recipe it worked a treat. Can't help but tinker!<br />Used less sugar 175g; substituted 60g of flour with ground almonds; added chopped abate pear and freshly grated ginger with a bit of the crystalised stuff.<br />Delicious! Thank you for the original recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-48390947127818162192012-09-12T19:11:39.182+03:002012-09-12T19:11:39.182+03:00Sounds a little bit like financier recipeSounds a little bit like financier recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-71168460637771270542012-07-21T05:40:59.055+03:002012-07-21T05:40:59.055+03:00Dear Pille,
I just made this cake, and I am tastin...Dear Pille,<br />I just made this cake, and I am tasting it right now! It's awesome! Quite dense, but in a good way, very soft, tender, and buttery. It tastes like a nice cross between a pound cake and an angel food cake. It is very easy to make too. I doubled the recipe (used 12 egg whites), because I have a very large bundt cake mold, and because I had a ton of egg whites in the freezer. (I like making lemon tarts and lime tarts, and lemon curd uses a lot of egg yolks.) It baked for 1 hr 5 mins. The only thing I would do differently next time is using a little less sugar. It tastes just a bit too sweet to me. Thanks for a great recipe!Marina R.http://herringinfurs.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-20470735519272850492012-07-20T17:05:01.611+03:002012-07-20T17:05:01.611+03:00My family and I love lemon curd and our tree just ...My family and I love lemon curd and our tree just produced a couple hundred lemons again this year but everyone is getting sick of the meringue and pavlovas I usually make with the leftover egg whites.<br />My curd recipe leaves me with 6 whites so this was perfect. My little sister loves rose syrup as cordial so I decided to flavour with that. I added a large splash of it after the butter before folding and as with the dry ingredients I found it a bit tough to mix thoroughly while being gentle to the fluffy whites but I managed to mix it enough that it didn't have any noticeable lumps and tasted great throughout without loosing too much volume.<br />Thanks for the wonderful recipe which I'm sure I will repeat with various flavours.<br />I noticed a commenter who used limes which sounds good as we have a huge lime tree too :)Mianoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-87009047453059132832012-05-14T17:06:15.674+03:002012-05-14T17:06:15.674+03:00Thank you for this recipe! I tried it and it is re...Thank you for this recipe! I tried it and it is really good!!<br />I posted it here:<br />http://laubao.wordpress.com/2012/05/14/la-febbre-dei-semi-seeds-fever/<br /><br />Ciao!<br />Lauralaubaohttp://www.laubao.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-21741142277755476482012-03-08T07:54:22.565+02:002012-03-08T07:54:22.565+02:00Well, I've made it twice now - the first time ...Well, I've made it twice now - the first time I think I under beat the egg whites, and the second time I think I over beat them. Third time's the charm? Somewhere in between. A bit more direction from the recipe's creator would be welcome...Kathrynnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-7508998367588056622012-02-28T23:46:20.299+02:002012-02-28T23:46:20.299+02:00I made this cake yesterday, frosted it with whippi...I made this cake yesterday, frosted it with whipping cream and piled raspberries on top and it was delicious! <br /><br />Will definitely make it again, but would like some more specifics on what state the whipped egg whites should be in prior to folding in the dry ingredients and the butter - prior to soft peaks, soft peaks, stiff peaks, or stiff and dry? I didn't understand which of these was meant by pale and thick. Thank you.Kathrynnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-60942710308845371532012-02-16T09:34:46.175+02:002012-02-16T09:34:46.175+02:00Lynn - did you enjoy the cake?
Anon. - I'm su...<b>Lynn</b> - did you enjoy the cake?<br /><br /><b>Anon.</b> - I'm sure it's ok to reduce the amount of sugar a little. <br /><br /><b>Steve</b> - lime-flavoured icing on top of the cake sounds like a great idea!!<br /><br /><b>Karen</b> - ehee - it's the most viewed and commented recipe here on Nami-Nami :) What did you do with all those leftover egg yolks??<br /><br /><b>Jamie</b> - thank you for your kind words. I'm glad this recipe has been a rewarding one!<br /><br /><b>Sching Ng</b> - thanks for sharing!<br /><br /><b>Debs</b> - I'd probably use the 8-inch one.<br /><br /><br /><b>Claudia</b> - well, you can always mask the smell then and use lots of marmalade :D<br /><br /><b>Beth</b> - that "jam ring" idea sound fabulous. Must keep that in mind!!! <br /><br /><b>shin</b> - welcome!!! <br /><br /><b>my new UK fan</b> - I'm so pleased you found your way here :)<br /><br /><b>b.hoffner</b> - I've made it with vanilla extract myself, or with orange oil - as the cake itself if plain, it's open to all sorts of flavourings. Cupcake idea is great!<br /><br /><b>Mark Boxshus "Cookie Doctor"</b> - the the comment above that converted the measurements. <br /><br /><b>Anon.</b> - LOL :)<br /><br /><b>Anonymous</b> - I love this recipe too :) I must admit I only discovered <a href="http://nami-nami.blogspot.com/search?q=friands" rel="nofollow">friands</a> recently, but now regularly make friands as well, when I have leftover egg whites. <br /><br /><br /><a href="http://www.nami-nami.ee/" rel="nofollow">Nami-nami retseptikogu</a><br /><br /><b>Anonymous</b> - Pavlova, <a href="http://nami-nami.blogspot.com/search?q=friands" rel="nofollow">friands</a>, Nami-Nami's egg white cake, <a href="http://nami-nami.blogspot.com/2007/12/christmas-cookie-recipes-danish-coconut.html" rel="nofollow">coconut macarons</a>, <a href="http://nami-nami.blogspot.com/2009/03/macarons.html" rel="nofollow">macarons</a> - there are plenty of choices out there :)<br /><br /><br /><b>Anonymous</b> - I love the idea of using brown sugar instead - I can imagine the lovely caramel hue of the finished cake! <br /><br /><b>Anonymous</b> - yay to the young future pastry chefs :)<br /><br /><b>Sueing</b> - did you add the cassis to the cake mixture or did you just drizzle it on top the finished cake? Intrigued now...<br /><br /><b>Abra</b> - thank you for trying and reciting the recipe!<br /><br /><b>Uma Arte</b> - if I had lots of egg whites left over, I’d use this as a base instead of a regular sponge cake myself :)<br /><br /><b>Mingo Flamingo</b> - thank you!<br /><br /><b>Anonymous</b> - great to hear!<br /><br /><b>The Squeeking Wheel</b> - once the summer is here again, I’ll start making homemade ice cream and then have more egg whites for this cake :)<br /><br /><b>Anonymous</b> - you’re welcome!<br /><br /><b>Shi Yun</b> - yay! I agree - there’s so much flavour even without the egg yolks (it’s not like your egg white omelette, eh?) <br /><br /><b>Anonymous</b> - glad you enjoyed this!<br /><br /><b>Raina</b> - and thank you for sharing and linking back!<br /><br /><b>Deforest Farmer's Market</b> - somebody tried using this for cupcakes and it worked well!<br /><br /><b>Anonymous</b> - you’re welcome!<br /><br /><b>BlueRibbonCookies</b> - some cognac or brandy would definitely work as well. Or perhaps of dash of Limoncello? Mmmm...Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.com