Cupcake on egg whites with currants

Lush airy cupcake with berries is a real delight! The recipe is a godsend for protein processing. Sometimes I cook dishes where only yolks are needed. If there is time, then I immediately cook a cupcake or cookies from them. If there is no time or there are not enough proteins (for example, you need 3-4, and I have 1-2), then I freeze the proteins. Proteins can be stored in the freezer for up to 3 months. When there is time, I defrost the proteins in the refrigerator and cook something from them.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Sugar

250

Egg whites (from large eggs)

Flour

160

Butter

100

Potato starch (with slide)

Baking powder

Filling:

Flour

Black currant

200

Decoration:

Powdered sugar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 17 % 10 g

Carbohydrates 77 % 46 g

282 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Dough. Melt the butter and cool.
Step 2:
Whisk the whites with sugar into a fluffy foam.
Step 3:
Separately mix the sifted flour, starch and baking powder.
Step 4:
Gently mix the flour into the whipped whites.
Step 5:
At the end, pour in the melted butter.
Step 6:
Mix again until smooth.
Step 7:
Filling.
Step 8:
Wash and dry the berries. Sprinkle the currants with flour and mix gently so that all the berries are evenly covered with it.
Step 9:
Add currants in flour to the dough. Mix it up.
Step 10:
Put the dough in a greased baking dish and smooth it out. Bake the cake for about 40 minutes at 180 ° C.
Step 11:
Cool the finished cupcake in the mold, then remove and transfer to a dish. Sprinkle with powdered sugar.