The coffee egg white cake is a soft dessert to enjoy at breakfast: “energetic” and delicious, it is perfect for dipping! It is also the ideal recipe to use up leftover egg whites from other preparations, making it a great recycling cake. Because when we think of leftover egg whites, we think of meringues or egg white omelet, but after a while, it gets boring. So we still make a nice whipped meringue, but by adding a few other ingredients, we get a fabulous coffee egg white cake.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 200 g egg whites (about six)
- 200 g sugar
- 200 g flour
- 125 g coffee yogurt
- 80 ml rice oil
- 1 cup of espresso coffee
- 2 teaspoons instant coffee
- 2 teaspoons baking powder
- 1 pinch salt
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Bowl
- 1 Hand Whisk
- 1 Cake Tester
- 1 Cooling Rack
- 1 26 cm Cake Pan
Steps
In the stand mixer bowl or with an electric beater, whip the egg whites. When they start to foam, add the sugar gradually and continue whipping for at least 15 minutes to obtain a smooth, firm, and stiff meringue. In a bowl, mix yogurt, rice oil, espresso coffee, and instant coffee. Add the sifted flour with baking powder and a pinch of salt to this mixture a little at a time, alternating with a few tablespoons of meringue and mixing with a hand whisk. Once finished with the flour, continue with the rest of the meringue, working gently with movements from bottom to top. Pour the mixture into a 10-inch (26 cm) pan lined with parchment paper and bake in the oven at 350 °F (180 °C) for 40 minutes. Before removing from the oven, check for doneness with a skewer. Remove from the oven, let cool slightly, remove from the pan, and let it cool completely on a rack before slicing.
Notes
Recipe source HERE.
