Do you have leftover egg whites and don’t know how to use them? Why not, instead of the usual meringues, try preparing this soft cake with egg whites and almonds? It’s delicious, delicate, and also very simple to make. Ideal for breakfast and snack time: a nice hot tea and a slice of cake. What could be better? And if you want more ideas for using egg whites, take a look at the collection of recipes found HERE.
Other desserts with almonds that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cake with Egg Whites and Almonds
Read HERE to know how to substitute cream of tartar if you can’t find it, but especially to understand what it is exactly used for. If instead you wish to purchase it online, you can do so by clicking HERE.
If you can’t find almond flour, it will be sufficient to finely grind the same quantity of blanched almonds.
- 2/3 cup all-purpose flour
- 1 cup almond flour
- 2/3 cup sugar
- 7 tbsp butter (soft)
- 5 egg whites egg whites
- 2 tbsp Marsala
- Half packet baking powder (8 g)
- cream of tartar (a pinch)
- powdered sugar (for decoration)
Tools
- 2 Bowls
- Electric beaters
- 1 Sieve fine mesh
- 1 Cake pan 22 cm square
Preparation of the Cake with Egg Whites and Almonds
Place the egg whites in a bowl, add the cream of tartar (a pinch) and beat until stiff peaks form using the electric beaters. Set aside.
Place the sugar in a bowl along with the softened butter and mix vigorously with the electric beaters.
Then also add the liquor and mix well with a spatula.
At this point, gradually incorporate the sifted all-purpose flour along with the baking powder through a fine mesh sieve.
Then add the almond flour as well.
Once the latter is perfectly incorporated into the mixture, add the whipped egg whites in three parts and gently fold them in with upward movements.
Pour the obtained mixture into a previously buttered and floured cake pan or lined with parchment paper. I used a square 22 cm pan, but if you don’t have one, you can use a round one. If instead you wish to purchase it, you can find it by clicking HERE.
Bake the cake with egg whites in a preheated static oven at 356°F for 30/35 minutes. Before removing it from the oven, check its actual cooking by inserting a toothpick in the center, which should come out dry.
Let it cool completely before removing it from the mold and transferring it to the serving plate. Finally, sprinkle it with powdered sugar. Enjoy! Paola
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