The egg white cake with lemon curd and whipped cream is a fragrant dessert, perfect if you have leftover egg whites and don’t know how to use them!
This egg white and lemon dessert is the ideal solution for breakfast and for a healthy family snack.
Without butter and without yolks it is a simple recipe that wastes nothing, resulting in a very delicate, fragrant and flavorful dessert!
The lemon juice and zest add freshness to the batter, leaving a soft, fluffy texture, excellent even when enjoyed on its own.
But if you want it perfect for a special occasion, fill it with cream, blueberries, lemon cream, and edible flowers like daisies or field primroses!
I decided to fill the egg white cake with whipped cream and lemon curd from this recipe → https://blog.giallozafferano.it/asilannablu/light-lemon-curd-ricetta-leggera/ but if you’re in a hurry and don’t want to fill it, a generous dusting of powdered sugar will suffice!
HOW TO DECORATE THE EGG WHITE CAKE WITH LEMON CURD AND CREAM
• lemon slices
• fresh blueberries
• like a naked cake, which means a cake that, although decorated and covered with cream, leaves the layers of batter and cream visible.
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Always on the TOPIC OF EGG WHITE RECIPES, I’ll leave you some more recipes just below:
- Difficulty: Easy
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 egg whites (about 150 grams and already pasteurized)
- 6.35 oz sugar
- 7.05 oz all-purpose flour
- 2/3 cup vegetable oil (corn or sunflower)
- 1/3 cup lemon juice
- 1 lemon (only untreated or organic zest)
- 1 packet baking powder for desserts
Tools
- Electric whisks
- Bowls
- Oil sprayers
- Molds
FOR THE PREPARATION OF THE EGG WHITE CAKE WITH LEMON CURD AND CREAM
First, I whip the pasteurized egg whites with the beaters until firm peaks form.
In a second bowl, I mix the sugar with the vegetable oil and the lemon juice, also adding the grated untreated or organic zest.
Then I gradually add the sifted flour with the baking powder, mixing well with each addition.
Finally, I complete the preparation of the delicate and soft cake without yolks by gently folding in the whipped egg whites, carefully blending to avoid deflating the soft and light batter.After preparing the chosen mold (I had a heart-shaped one and used that) or oiling/buttering and flouring it, I pour in the batter, leveling it well on the surface of this cake without yolks filled with lemon curd without butter.
I bake in a preheated static oven at 356°F, cooking for about 30/40 minutes, depending on the oven.
Once cooked, I let the egg white cake cool and then cut it in half, filling it with lightly sweetened whipped cream and a layer of lemon curd without butter or with custard, diplomatic cream, or Chantilly with mascarpone.
DELICIOUS and it pairs perfectly with blueberries or strawberries!
Enjoy your meal and happy cooking! Annalisa
