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! Recipe by Soreiyu

I wanted to use up egg whites, so I made these mini cakes only using egg whites. The chocolate version was the most delicious.Be careful not to burn the browned butter.Using mini aluminum cups makes the cakes look nice. Recipe by Mokuyou

I was aiming for an original, easy to remember, easy to make recipe.There are no special tips, but not whipping the batter and cooling it in the fridge are things you need to remember.You don't have to let it sit, but if you want a better result, please let it sit for a while. Recipe by Kantande oishiigasuki. (Yields about 12 small cakes with 10 egg whites.)

Soft and moist crumb.Recipe courtesy : Baking Sense cookbook by Eileen Gray. I slightly modified the recipe.

For special days, or non-special days...this is a sponge cake that you can easily make any time This is a staple in my house that I can make easily alongside my child!This sponge cake is moderately sweet. Please adjust by decoration. When icing the cake flour in, scoop from the bottom of the bowl with the egg beater and drop the batter from between the wires, scoop it up again and drop it...please repeat as necessary until it ends together. For one 15 cm [5.9 in] (18cm) round mold. Recipe by Tokunoshima yori

I thought, with 3 eggs you can make 3 mini chiffon cakes, so with 1 egg you can make 1 cake. So I tried it and it worked. I successfully composed a recipe using 1 whole egg to make a mini chiffon cake. There is just a moderate amount of sugar, so if you eat 1/4 of the cake, the calorie intake is minimal. It's good for when you're dieting. Using smaller eggs is difficult, so use a medium or large egg.The type of cake mold with the removable bottoms are good. If you make sure the egg whites are whipped and the peaks are sturdy, you won't fail. Since there isn't a large amount, use a small bowl to whip the eggs. If you refrigerate the cake in the mold, the tannin in the ingredients will react to the stainless steel and little specks will appear in the cake. It's harmless, but remove the cake before refrigerating. I added the shrinkage prevention method to Step 7. Recipe by Pokuchan

This is a basic genoise for making cakes. I figured I would leave behind a recipe.Mix slowly and carefully in Steps 5 and 6. If you get nervous and under-mix it, then the consistency will be rough. The whipping time is approximate so please adjust as necessary.You will get the hang of it once you bake it several so please keep at it.By baking this at a low temperature, it will turn into a smooth sponge cake. For 18 cm [7.1 in] round mold. Recipe by Kyansama

Making a meringue takes unnecessary effort and just using 50 ml cream seems like a huge waste to me so I substituted it for milk.I love moist gateau au chocolat so this is the best recipe for me.Your family, partner and friends will absolutely love it.If you prepare the ingredients beforehand you can make this cake much more easily!Feel free to substitute the milk with the same amount of heavy cream if you have it.Beat the eggs and sugar together very well, a whisk should be sufficient here, until pale.You can adjust the ingredients amounts and cooking times slightly to your taste. Recipe by Okashi Kami

Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant. For 10 x 6 cm [3.9 x 2.4 in] madeleine moulds. Recipe by Asamato

I've been making recipes using only egg whites or egg yolks. This time, I used the leftover eggs from "Golden Egg Cakes with Only Egg Yolks." I always have one or the other leftover!The icing won't harden right away, so please give it time. "Sweet and sour icing on moist, fragrant cake" is the best combination! So, I reduced the amount of lemon juice in the batter. Recipe by Asamato

I wanted to create a chiffon cake recipe that even beginners could make without fail.Making the meringue is essential for chiffon cake. If you make the meringue well, then it is not an exaggeration to say that you've succeeded halfway! Recipe by nayuta21.

I don't like sponge cakes with butter because I feel that it hardens the next day.I thought that it would taste better with just the basic ingredients, so I made it with minimal ingredients.Be careful not to cook the egg when you are using the double boiler. Keep stirring!The most important thing is to beat well and fold lightly!The cake will turn out dry if you do not mix enough, but it will turn out rubbery if you mix too much. Go for light and fluffy!The baking time will vary on the oven used. Recipe by Hamumaki.(18 cm round cake pan)