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’s a simple recipe that wastes nothing, resulting in a very delicate, fragrant cake full of flavor!
The lemon juice and zest add freshness to the batter leaving a soft, airy texture, excellent even when enjoyed plain.
But if you want it perfect for a special occasion, fill it with whipped cream, blueberries, lemon cream, edible flowers like daisies or field primroses!
I decided to fill the egg-white-only cake with whipped cream and the lemon curd obtained 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, an abundant dusting of powdered sugar will suffice!
HOW TO DECORATE THE EGG-WHITE CAKE WITH LEMON CURD AND WHIPPED CREAM
• lemon slices
• fresh blueberries
• a naked cake style — that is, a cake that, although decorated and coated with cream, still shows the layers of sponge and cream.
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Also in the EGG WHITE RECIPES theme I leave you other recipes just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 egg whites (about 5 oz (approx. 150 g), already pasteurized)
- 7/8 cup granulated sugar
- 1 2/3 cup all-purpose flour (type 00 equivalent)
- 6 tbsp vegetable oil (corn or sunflower)
- 1/3 cup lemon juice
- 1 lemon (zest only; untreated or organic)
- 1 packet baking powder
Tools
- Electric beaters
- Mixing bowls
- Oil sprayers
- Pans
FOR THE PREPARATION OF THE EGG WHITE CAKE WITH LEMON CURD AND WHIPPED CREAM
First, whip the pasteurized egg whites with beaters until they form firm, high, delicate peaks.
In a second bowl, mix the sugar with the vegetable oil and the lemon juice using a spoon, also adding the grated zest of an untreated or organic lemon.
Then add the sifted flour and baking powder little by little, stirring well after each addition.
Finally finish the preparation of the delicate and fluffy yolk-free cake by gently folding in the whipped egg whites, taking care not to deflate the mixture, which will be light and pale.After preparing the chosen pan (I used a heart-shaped one) or greasing and flouring it, pour in the batter and level the surface of this yolk-free cake filled with butter-free lemon curd.
Bake in a preheated oven at 356°F (conventional) for about 30–40 minutes, depending on your oven.
When baked, let the egg-white cake cool, then cut it in half and fill it with lightly sweetened whipped cream and a layer of butter-free lemon curd or with pastry cream or diplomat cream or mascarpone chantilly.
DELICIOUS and it pairs wonderfully with blueberries or strawberries!
Enjoy your meal and happy cooking! Annalisa
