The egg white cake is a quick and easy dessert to prepare, perfect to make with the egg whites left over from other preparations.
Are you looking for a dessert with leftover and whipped egg whites that is quick and easy to make? The recipe for the egg white cake is the one for you and the result will be a soft and perfect cake for breakfast or for a delicious snack . To make it it will take very little, you just need to whip the egg whites (you will need about 6 medium) and mix them with all the other ingredients. Thanks to the yeast you will make one of the desserts with only egg whites (or almost) even higher and softer, all to be tasted .
If you want to make your cake with only egg whites (and therefore without yolks) even more delicious you can add a few tablespoons of liqueur such as limoncello, citrus liqueur or simple lemon juice or you can add fruit to prepare, for example, a egg whites and apples.
Preparation of the egg white cake
- Start by whipping the egg whites until stiff peaks and set them aside.
- In another bowl, mix the sifted flour, baking powder, vanilla, sugar and oil until the mixture is smooth and free of lumps.
- Very gently add the whipped egg whites to the mixture and mix from top to bottom so as not to dismantle them.
- Pour everything into an oiled hinged pan or lined with parchment paper and bake in a preheated oven at 170 ° for 40 minutes . After the indicated time, do the classic toothpick test: if it comes out dry, the cake is ready.
- Let the cake cool and transfer it to a splash. If you like, you can add the icing sugar to the surface.
Did you like this preparation? We have tons of other recipes for using leftover egg whites .
Chocolate egg white cake, the delicious variant
As you have seen (and hopefully tried firsthand) the cake with only egg whites that we have advised you to try is not bad at all on the palate. It’s as soft as a pillow and makes you want to eat more than just a slice. If you want to make this easy and light dessert even more irresistible, you can always try the chocolate variant. There is not much to change in the recipe, other than the addition of about 50-60 g of unsweetened cocoa powder to mix together with all the other powders. Alternatively, you can use about 110 g of dark chocolate , to be melted in the microwave and incorporated into the mixture at the end, being careful not to dismantle everything.
The light egg white cake (but also the cocoa one) can be kept out of the fridge for about 3-4 days , in a cool and dry place and placed in a special glass jar for sweets. We do not recommend freezing.
Riproduzione riservata © - WT
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