Tuesday, February 8, 2011

Egg White Cream Cheese Cuppies

I has 14 egg whites in my fridge after baking kek lapis last week...
So I looked around for recipes which only use egg whites.

Came across Aunty Yochana's recipe
which originally uses cheddar cheese.
Taking the risk, I replaced it with cream cheese.
My end result  =)
They looked like Huat Kueh..HAHA..
I think the oven's temperature needs to be turned a bit lower.

But don't be deceived by its look...
it's actually moist and delicious~~
with a hint of cream cheese fragrance. 
Not oily at all. 
And definitely healthier without egg yolks right?

So if you have excess egg whites in your fridge,
don't hesitate to try this recipe!


Egg White Cream Cheese Cuppies

60g Cream Cheese
100g Milk
30g Butter
80g Cake Flour
20g Corn Flour
200g Egg White (Room Temperature)
1/4 tsp Salt
80g Sugar

Preheat oven to 180 degrees. (I would suggest 160-170)
1. Place cream cheese, butter and milk in a pan on low heat. When cream cheese and butter has melted, let cool.
2. When the melted mixture had cooled down completely, fold in the sieved cake and corn flour, mix well. (If you find it lumpy, please sieve it.)
3. In another bowl with egg whites, add in salt and beat till frothy. Add sugar in 3 additions. Beat till stiff peak (meringue).
4. Mix 1/3 of meringue with cream cheese mixture well, fold in the rest of the meringue. Do not overmix.
5. Scoop batter into individual cuppies and bake for 25 minutes.
6. Let cool on wire rack and serve.



  1. Hi Coraine, my name is Perry from Vancouver Canada, thanks for posting the recipe, I have some left over egg white too and wanted to make this cake, in your instructions you did not mentioned what to do with the flours, do I mix them with the cream cheese mixture before folding in the egg white? Thanks

  2. Hi Perry! =) nice to hear from you!
    I'm sorry for the missing info, i've added the direction in..please take a look =)