The egg whites and hazelnut cake is a recipe created to use up the egg whites left over when I make custard. This cake is super soft and light, easy and quick, perfect for breakfast or a snack. The hazelnut pieces make it so fragrant that it’s irresistible. Let’s prepare it together and let me know if you liked it!
See you soon, Susy
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 448.74 (Kcal)
- Carbohydrates 56.24 (g) of which sugars 32.92 (g)
- Proteins 8.02 (g)
- Fat 23.03 (g) of which saturated 3.75 (g)of which unsaturated 16.21 (g)
- Fibers 1.37 (g)
- Sodium 60.63 (mg)
Indicative values for a portion of 120 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 for the egg whites and hazelnut cake
- 7.75 oz egg white
- 7/8 cup sugar
- 1/2 cup peanut oil
- 1 3/4 cups all-purpose flour
- 1/8 cup hazelnut pieces
- 1 packet baking powder
- as needed milk chocolate with hazelnuts (optional)
Tools
- Bowl
- Pan
Preparing the egg whites and hazelnut cake
In a bowl with electric beaters, work the egg whites until they start to foam, then add the sugar. Fold in the flour and baking powder, mixing from top to bottom with a spatula. Finally, drizzle in the oil while continuing to mix without deflating the batter.
Pour into a previously buttered and floured 9-inch pan, sprinkle the surface with hazelnut pieces and some chocolate pieces, and bake in a preheated oven at 350°F for about 35 minutes.
Remove the egg whites and hazelnut cake from the oven, and let it cool thoroughly before taking it out of the pan.
Storage
You can store the cake for 4/5 days under a cake dome at room temperature.
You can store the cake for 4/5 days under a cake dome at room temperature.
