10 Whites Cake

• 10 egg whites
• salt
• 2/3 cup margarine softened
• 1 1/2 cups sugar
• 3 tablespoons milk
• 2 cups flour
• 1 teaspoon baking powder
• 1 lemon juice small, and zest

1. Preheat oven to 180 degrees Celsius.
2. Grease a cake pan with butter, and sprinkle with flour. Set aside.
3. Place the egg whites in a large bowl with a pinch of fine salt, and whip to stiff peaks.
4. In another bowl, place the soft butter with the sugar, and whip to a smooth cream. Add the lemon juice, lemon zest, and milk. Whisk again.
5. Add the flour and baking powder, and whisk again until completely homogeneous.
6. Add a spoonful of the stiff egg whites to this mixture, and gently mix with a spoon, from top to bottom, without beating, so that the dough loosens up.
7. Continue gently mixing in spoonfuls of stiff egg whites, until all the whites are used.
8. When the dough is fluffy and uniform, place in the cake pan, cover with sugar (optional) to give it a crunchy topping, and bake for about 35 minutes.
9. Check cooking, and unmold.

egg whites, salt, margarine, sugar, milk, flour, baking powder, lemon juice small

Taken from www.yummly.com/recipe/10-Whites-Cake-897640 (may not work)