I have 4 egg whites left after making the cream puff n the cheesecake brownie (recipe will be posted later) so I was trying to find some recipe that uses up the 4 egg whites left in the fridge 
Yes, like any usual baker I first thought of macaroon/meringue/langue de chat/tuile/pavlova. The point was I didnt feel like making any of them. Pavlova would be solely a huge meringue without fruit n whipped cream. Meringue is too sweet :-s And for the other 3 it’s too hard (for me) to make sure I can make perfect baked goods. I was baking for my friend, so it’s better not taking any risk
Luckily I found this Egg White Cake from Nami-Nami. It requires very few ingredients and is so simple to make. The recipe yields a cake that is somewhat like sponge but lighter I think. UHm, thinking about making a chiffon – the one famous for being extremely light n moist. The only burden is that I dont have any chiffon pan in hand 
Kinda worried if my normal cake pan can hold the “sky-rise” of a normal chiffon
Anyway, go get ur eggs now n set ready 
Ingredients: (in the original recipe)
Egg whites – 6 large
Caster sugar – 250gr
All-purpose flour – 160 gr
Potato starch or cornflour – 1 heaped Tbs (I didnt have this in hand so I simply take flour instead It worked just fine, dont worry )
Baking powder – 1 tsp
Butter – 100 g – melted, slightly cooled
(I just use 2/3 of the ingredients listed above cause I only had 4 egg whites)
Preparation:
- Oven 180C degrees
- Whisk the egg whites with 2 tbs of sugar until thick, pale and very foamy.
- Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
- Finally fold in cool melted butter.
*** Remember to fold the flour mixture n the melted butter in as GENTLY as possible or ur cake’s gonna turn out f.l.a.t !!!!
- Pour the batter into a buttered bundt-form
- Bake in a pre-heated oven for 30-40 minutes.
Test for doneness with a wooden toothpick. Cool slightly before turning out of the cake tin. The cake should come out very soft n moist.
Cac’ mon’ cau. lam trong that la hap dan :”>
Tried the cake for the first time after having made 200 profiteroles for christmas 09. Its easy to make, very spongy and keeps for a while too. goes well with a cup of tea… I flavoured mine with a vanilla pod.