The egg white and hazelnut cake is a simple, wholesome recipe I often make when I have leftover egg whites after preparing the pastry cream. Nothing is wasted in the kitchen, and this cake is one of the best ways to turn a few ingredients into a soft, fragrant dessert.
The result is a tall, tender, and delicate cake, perfect for breakfast or a homemade afternoon snack. The chopped hazelnuts on top create a slightly crunchy crust that contrasts with the softness of the crumb and makes each slice even more indulgent.
This is an easy and quick recipe to prepare, ideal when you have egg whites to use up and want to bring a genuine, no-fuss dessert to the table. It only takes a few minutes to prepare and while it bakes, the kitchen fills with the irresistible aroma of hazelnuts.
If you often find yourself with leftover egg whites, this cake will surely become one of your favorite recipes.
See you soon
Susy
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 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 white and hazelnut cake
- 7/8 cup egg whites (about 7 large egg whites (≈7.8 oz / 220 g))
- 0.9 cup sugar (≈180 g (≈6.3 oz))
- 1/2 cup peanut oil (≈120 g (≈4.2 fl oz / 8 tbsp))
- 1 2/3 cup Type 0 flour (≈200 g)
- 2 1/2 tbsp chopped hazelnuts (≈20 g)
- 1 packet baking powder (≈16 g (≈4 tsp))
- to taste milk chocolate with hazelnuts (optional)
Tools
- Bowl
- Pan
I prepare the egg white and hazelnut cake
In a bowl, I whip the egg whites with an electric mixer. When they start to become white and foamy, I add the sugar little by little, continuing to beat until you obtain a pale, slightly aerated mixture.
At this point, fold in the sifted flour and baking powder, mixing gently with a spatula from the bottom up so as not to deflate the mixture.
Finally, add the oil in a thin stream and continue to mix with gentle movements until you obtain a smooth, homogeneous batter.
Pour the batter into a 9-inch (22 cm) pan previously buttered and floured. Sprinkle the surface with the chopped hazelnuts and add a few pieces of chocolate if you like.
Bake in a preheated oven at 356°F for about 35 minutes.
Once ready, remove the egg white and hazelnut cake from the oven and let it cool completely before removing it from the pan and serving.
Storage and useful tips
The egg white and hazelnut cake stays soft for 2–3 days at room temperature, under a cake dome or well sealed in an airtight container. This way it will remain tender and aromatic as if freshly baked.
If it’s very hot, you can also store it in the refrigerator. Before serving, however, I recommend letting it come to room temperature for a few minutes so it will be softer again.
For an even more indulgent version, you can add a few chocolate chips to the batter or replace part of the flour with hazelnut flour: the aroma will be even more intense.
If you want a gluten-free variant, you can use a gluten-free flour blend for cakes or substitute part of the flour with hazelnut flour.
For a fresher, more delicate effect, especially in warm seasons, serve the cake with a dusting of powdered sugar or accompany it with a spoonful of Greek yogurt or fresh seasonal fruit.
If you want to make it perfect for breakfast, try lightly toasting a slice and spreading a thin layer of homemade jam on it: it becomes truly irresistible.
