Not our Anniversary Cake

Making a cream filling left me we with some unused egg whites from 3 eggs. Not a fan of throwing out good product, with a bit of ideas from online recepies found a perfect solution. This cake was moist, tasty and when I posted the photos on line, I was asked if it was my Anniversary. It’s not, but I can see making this again when our Anniversary is here.


  • 3 Eggs
  • 2 tbl. Sugar and 1/2 cup sugar
  • 1 cup Flour
  • 1 tsp baking soda
  • 1/4 cup of butter melted

Step 1: Mix 3 egg whites with 3 eggs and 2 tablespoons of sugar together, until well blended

Step 2: In a sepetate bowl mix 1 cup of flour, 1 teaspoon of baking soda,  1/2 cup of sugar together

Step 3: Fold in the dry mixture into the egg mixture.

Step 4: Melt 1 stick of butter (1/4 cup) and also fold it into the egg mixture. You shouldn’t see any clumps. Use a baking spatula with flat top to fold your ingredients

Step 5: Grease the bunt pan with butter. Pour your cake batter. Place to bake in a 350 degree oven until a toothpick inserted in a center comes out clean.

Step 6: Once done leave to cool for a few in the pan. You might need to use a spatula to help the ready cake separate from the pan. Turn the pan over and shake the cake out onto a serving plate.

Step 7: Using a small hole sifter, sift confectionery sugar over the top of your cake. That will give your cake it’s Wedding day or Anniversary feeling.