Whip the egg whites until stiff peaks form. It's quicker when you do it over a bowl with ice-cold water.
Add the sugar and vegetable oil to the Step 1 bowl, and mix. When mixed, add the dry ingredients, and fold them in.
Pour into the cake pan, sprinkle with chocolate chips or chopped walnuts on top as a decoration. It's optional.
Bake in the preheated oven for 20 - 30 minutes at 180℃. Insert a bamboo skewer and if it comes out clean, it's done.
Story Behind this Recipe
I always freeze the leftover egg whites, but I often forget them and they are sitting in there. I created this recipe so that I can use them up, then it was a hit. Since it's easy to make and is delicious, I make it whenever I have leftover egg whites. You can still use 18 cm pound cake pan for 3 egg whites.
It's important to make stiff meringue until stiff peaks form. If you follow that, you can just mix the rest of the ingredients.
I briefly defrosted the frozen egg whites, then whipped them. They will form meringue quickly as they are already cold!