Estonian muffin with egg whites and raisins

If you have egg whites in your fridge and you don’t know what to cook with them, then be sure to use this recipe and make an Estonian raisin muffin. This egg white cake turns out to be very tasty, tender and fragrant! It is simply impossible to stop at one piece!

Ingredients

• Butter - 100 g + for greasing the mold
• Egg whites - 210 g (applied 6-7 eggs)
• Sugar - 250 g
• Raisins - 50 g
• Flour - 160 g (1 cup with a capacity of 250 ml) + for rolling the raisins and preparing the form
• Corn starch - 20 g
• Baking powder - 1 teaspoon
• Vanilla sugar - 1 teaspoon
• Cognac (or rum) - 3-4 tbsp. spoons

Directions

1. Prepare the raisins in advance (at least 30 minutes in advance, you can do it in the evening): pour warm water for 10 minutes, then rinse thoroughly and dry on paper towels.
2. Transfer the raisins to a suitable container with a lid and fill with cognac or rum, and if you do not want to use alcohol, then take orange or apple juice.
3. Cover the container with a lid, shake well and leave the raisins to infuse.
4. When the raisins are saturated with alcohol, put them on a sieve, let them dry slightly. Then add 1 teaspoon of flour to the raisins. Roll the raisins in flour.
5. Turn on the oven to heat up to a temperature of 170-180°C.
6. Melt the butter in the microwave or on the stove and leave to cool.
7. Two tablespoons of sugar from the total, select and set aside.
8. Place the bulk of the sugar, flour, starch and baking powder into a bowl. Mix thoroughly with a whisk.
9. Pour the egg whites into a separate bowl and beat them with a mixer until fluffy.
10. While continuing to beat, add the remaining sugar and vanilla sugar in batches. Beat the egg whites until you get a dense glossy mass.
11. In three steps, add the prepared mixture of dry ingredients to the whipped proteins.
12. Mix the dough with gentle movements from top to bottom, using a spatula.
13. Then pour the cooled melted butter into the dough.
14. Also gently fold the butter into the batter.
15. At the very end, add prepared raisins to the dough.
16. And once again quickly, but thoroughly mix the dough.
17. Lubricate a baking dish (the size of my form is 24x9x5 cm) with a thin layer of butter and sprinkle with flour (you will need a small piece of butter and about 1 teaspoon of flour).
18. Fill out the form with a test.
19. Bake a cake on proteins in an oven preheated to 170-180 ° C for about 45-60 minutes. Check readiness with a wooden skewer - if you pierce the cake in the center with it, the skewer should come out dry and without traces of sticky dough.
20. Remove the finished cake from the oven and let it cool completely on a wire rack.
21. So a delicious and tender Estonian egg white cake with raisins is ready!
22. Cut the cake into serving pieces and serve.