Egg white cake: the soft, light dessert you were looking for
Are you looking for a dessert that is at once delicious, incredibly soft and light? Then the Egg White Cake is the perfect answer to your needs! This cake, also known as the Angel Food Cake or simply a light cake, is a true cloud of sweetness that will win over everyone’s palate, from adults to children. Its main characteristic lies in the exclusive use of egg whites, whipped to stiff peaks, which give the cake an airy texture and a unique softness.
Making an egg white cake is a great way to use up leftover egg whites from other preparations, such as custards or carbonara, avoiding waste in the kitchen. In addition, the absence of yolks makes it an ideal choice for those who want a dessert with reduced fat and cholesterol, without sacrificing taste and indulgence. Discover how to make it by following our illustrated steps and let yourself be won over by its lightness!
It is an excellent base that lends itself to many customizations. You can enrich it with grated lemon or orange zest, chocolate chips, nuts or various flavorings to create a different and unique cake each time. You can also fill it with light creams, jams or serve it with a dusting of powdered sugar or a delicious glaze. It offers several advantages that make it an excellent choice for breakfast, snack or even as a dessert for special occasions.
Below, more light sweets for breakfast:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 442.96 (Kcal)
- Carbohydrates 49.34 (g) of which sugars 25.32 (g)
- Proteins 7.49 (g)
- Fat 25.26 (g) of which saturated 16.26 (g)of which unsaturated 8.82 (g)
- Fibers 0.78 (g)
- Sodium 192.21 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 1/4 tbsp butter (or 1/3 cup (about 3 fl oz) oil)
- 1 2/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 6 egg whites
- 1 packet baking powder
- 1 orange (grated zest or vanilla)
- 1 pinch salt
- to taste powdered sugar (for garnish)
Tools
- Hand mixer Moulinex PREP MIX Electric Hand Mixer, 450W Mixer, 5 Speeds, Turbo Setting, 2 Beaters, 2 Dough Hooks, Stainless Steel, Ergonomic, Dishwasher-Safe Accessories, HM450HF0
- Baking pan Tart pan, removable-bottom tart tin, 8 2/3 in (22 cm), nonstick
Steps
Soften the butter: Cut soft butter into pieces and leave it at room temperature for 30 minutes, or soften in the microwave at low power for a few seconds.
Prepare the pan and flour: Butter and flour a 8 2/3 in round pan. Sift the all-purpose flour together with the baking powder and 1 pinch of salt into a bowl and set aside.
Whip the egg whites: Whip the egg whites to stiff peaks with an electric mixer until glossy and firm. Set aside.
Work butter and sugar: In a bowl, beat the softened butter with the sugar using a wooden spoon until the mixture is light and fluffy. Add the grated orange zest.
Combine flour and egg whites: Fold in the sifted flour alternately with the whipped egg whites, mixing gently from the bottom up with a wooden spoon so as not to deflate the mixture.
Preheat the oven: Preheat the oven to 338°F on the conventional setting.
Bake the cake: Pour the batter into the prepared pan, level it, and bake in a preheated oven at 338°F for 40 minutes, until a skewer inserted in the center comes out clean.
Cool: Turn off the oven, open the door slightly and let the cake cool inside for 30 minutes before removing it from the pan.
Decorate and serve: Turn the cake out onto a serving plate, dust with powdered sugar and serve.
Storage, Tips and Notes for the egg white cake
For perfectly whipped egg whites, make sure the bowl and beaters are perfectly clean and free of grease. Always use egg whites at room temperature; this will help them whip better and incorporate more air, ensuring greater lightness in the cake.
You can enhance the aroma by adding a teaspoon of vanilla extract.
The cake keeps under a glass dome for 2-3 days.
For a cocoa variation, add 30 g of cocoa to the batter.
Instead of butter you can use 8 g of cream of tartar.
Do Not Open the Oven During Baking: During baking, avoid opening the oven door, especially in the first 20-30 minutes. The temperature shock could cause the cake to collapse, compromising its softness and height.
FAQ (Questions & Answers)
Can the Egg White Cake be frozen?
Yes, the egg white cake can be frozen whole or in slices. Wrap it well in plastic wrap or place it in a sealed freezer bag. It will keep for about 2-3 months. To thaw, leave it in the refrigerator for a few hours or at room temperature for a while. Once thawed, the cake will retain most of its original softness, although it may be slightly less airy.
