Egg White and Almond Cake Bimby TM7: Soft, Quick, and Non-Gummy Recipe
Problem No. 1 Solved: Did the Bimby Cake come out Gummy or didn’t rise?
When making a cake with just egg whites, the main risk is that the texture becomes too dense or gummy. This often happens if the powders are added too aggressively, deflating the meringue.
The solution is to use the Bimby TM7 precisely, ensuring a Controlled Meringue and Perfect Incorporation of ingredients. We use the Butterfly and the temperature of 98°F (essential step) to achieve a fluffy and stable meringue.
By following to the letter the times and speeds of your Bimby TM7 (for an 18 cm pan), you will get a melt-in-your-mouth, incredibly moist, and fluffy cake!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: for 7 inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients (7 inch Pan – Basic Bimby TM7 Recipe)
In the notes at the bottom of the recipe, you’ll find a scheme to adjust ingredients for Medium Pan (8-9 inches) and Large Pan (11 inches)
- 1/2 cup almonds (Blanched or unblanched, finely chopped (almond flour).)
- 3/8 cup granulated sugar (To be powdered in the Bimby)
- 5 oz egg whites (About 2-3 whites At room temperature (crucial for meringue).)
- 1/3 cup all-purpose flour
- 3 1/2 tbsp butter (Melted and slightly cooled (never hot!). Can be replaced with 3 tbsp of vegetable oil.)
- 1/4 packet baking powder
- as needed powdered sugar (to decorate)
Step-by-Step Preparation with Bimby TM7 (7 inch Cake Pan)
Preheat the oven to 340°F and butter/flour a pan (7 inches).
Place the almonds in the bowl and chop: 15 sec./speed 9. Transfer and set aside.
Without washing the bowl, add the sugar and powder: 10 sec./speed 10.Place the Butterfly (essential). Add egg whites and whisk: 5 min./98°F/speed 3. The temperature helps stabilize the foam.
Remove the Butterfly. Add the chopped almonds, flour, and slightly cooled butter. Mix: 30 sec./speed 4.Add the baking powder and blend for the last step: 20 sec./speed 4.
Transfer the mixture to the prepared cake pan and level.
Bake in the hot oven for 30 minutes (340°F).
Remove from oven, let cool, dust with powdered sugar, and serve. This table has adapted ingredient quantities depending on the diameter of the type of cake pan used. Baking times obviously change for 8/9 inch Pan (about 5 minutes more) and 11 inch Pan (about 10 min more). I always recommend doing the toothpick test
Additional Notes, Variations, and Storage
Why 98°F? Setting the Bimby to 98°F stabilizes the egg white proteins, making the foam more stable and elastic, ensuring a softer final cake.
Variations and Tips: Add the zest of a lemon or a pinch of vanilla. For a richer cake, fill the cooled cake with Gianduia cream or jam.
Storage: The cake stays soft for 3-4 days at room temperature, stored in an airtight container.
Storage
The cake stays soft for 3-4 days at room temperature, stored in an airtight container.
Freezing: The cake freezes well once baked and cooled. Thaw at room temperature.
The Secrets of Moistness: Why Does This Cake Stay Soft?
This cake stands out from other egg white recipes, which often turn out dry. Its moisture and richness are guaranteed by two key elements working in synergy:
Almond Flour (Noble Fats): Almonds, rich in natural fats, replace part of the classic flour, preventing the batter from becoming too dry.
Cool Melted Butter: Unlike many cakes where soft butter is used, here the butter is melted and then cooled. When added to the whipped batter, it coats the flour and egg white particles, slowing gluten development and sealing in moisture during baking. This is the secret for a melt-in-your-mouth consistency.
FAQ (Questions and Answers)
Can I use unblanched almonds? Do I need to remove the skin?
Yes, you can use unblanched almonds. Your Bimby TM7 will finely chop them with the skin. The only difference will be a slightly darker color and a more intense and rustic almond flavor.
Is it crucial for the egg whites to be at 98°F?
Setting the Bimby to 98°F is not mandatory, but it is highly recommended for this recipe. The slight heat allows the egg white proteins to stabilize, creating a more sturdy meringue that is less likely to deflate when adding butter and flour. If you skip the temperature function, the batter may turn out less airy.
Can I use oil instead of melted butter?
Yes, you can substitute butter with vegetable oil (as indicated in the recipe: 3 tbsp of oil instead of 3 1/2 tbsp of butter). The cake will remain moist, but it will lose the characteristic aromatic note and richness of butter, which is an essential component of the Financier version.
Can the cake be frozen?
Yes, the cake can be frozen. Once baked and completely cooled, wrap it tightly in plastic wrap and place it in a freezer bag. It keeps for about 2 months. To thaw, leave it at room temperature, still wrapped, for a few hours.
