I had some leftover egg whites in the fridge and turned them into this fluffy cake. Serve with jam or maple syrup.
I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.
The egg whites will whip best if chilled.The taste is a little bland, so it's best eaten with a rich sauce. If you bake them in plastic cups instead of ramekins, you can take them on picnics.
Enjoy Japanese food around the world.