Today I made the Egg White Pound Cake. After the holidays, I had used the yolks for the cream, so the egg whites were sitting in the fridge waiting to be used. And here comes a very soft, light, and moist cake, with the scent of almond. It keeps very well for several days under a glass dome, but I challenge it to last more than half a day. To make this delight, you need very few ingredients and steps, ideal for the whole family’s breakfast. Below, I leave you some other breakfast suggestions.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Egg White Pound Cake
- 2 3/4 cups all-purpose flour
- 1 1/8 cups sugar
- 1 cup almond milk
- 3.5 oz sunflower oil
- 4 egg whites (5 oz)
- 1 packet baking powder
- 1 pinch salt
- 1 vial almond flavoring
- lemon (zest made with Lemon Zester with Engraver)
Egg White Pound Cake Steps
This recipe was passed to me several years ago by a friend, and every now and then when I have extra egg whites, I bring it out again. It’s truly fabulous for breakfast and takes very little time to prepare. I used a coconut plant-based drink, but you can replace it with soy milk, rice milk, or cow milk.
In a bowl, beat the egg whites with the sugar and a pinch of salt until you get a fluffy mixture.Add the almond milk, oil, and stir. Sift the flour with the baking powder and pour it in. Also, add the almond flavoring vial and mix everything until smooth and homogeneous.
Using the special lemon zester with engraver, peel a lemon (naturally, an organic lemon) and put half of it into the mixture.
Line a loaf pan (12.6×4.7 inches) with parchment paper and pour the mixture inside. Decorate with the remaining lemon.
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Bake in a preheated oven at 350°F for about 60 minutes, always adjusting with your oven. Before removing from the oven, always do the toothpick test.
Once cool, remove the pound cake from the pan and sprinkle with powdered sugar.
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