RING CAKE WITH EGG WHITES AND BLUEBERRIES

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Egg white and blueberry ring cake: a delightful, wholesome ring-shaped cake made with only egg whites for a soft, light result, perfect for breakfast or an afternoon snack—in this version enriched with fresh blueberries. This preparation is a versatile solution, since the batter can be easily adapted and personalized, making it also perfect as a base for a filled cake. Moreover, it’s a smart and effective way to make the most of leftover egg whites from other recipes, offering a simple dessert that is always appreciated by both adults and children. Below, let’s see how to make our egg white and blueberry ring cake:

Other recipes for egg white desserts :

Ciambellone agli albumi avanzati e mirtilli ricetta i pasticcini di Nina
  • Difficulty: Easy
  • Cost: Budget-friendly
  • Preparation time: 15 Minutes
  • Portions: 8
  • Cooking methods: Oven

Ingredients

  • 5 egg whites (about 5.3 oz (150 g))
  • (about 120 g) sugar
  • 2 cups (about 250 g) all-purpose flour
  • one sachet of baking powder
  • (about 100 ml) vegetable oil
  • zest of 1/2 orange and 1/2 lemon, grated
  • a pinch of salt
  • (about 3.5 oz / 100 g) fresh blueberries

Steps

  • Whip the egg whites with a pinch of salt and gradually add the sugar until you obtain a frothy, stiff consistency.

    Ciambellone agli albumi avanzati e mirtilli ricetta i pasticcini di Nina
  • Sift the flour with the baking powder into a bowl. Add the oil and the grated orange and lemon zests, gently mixing with a spatula.

  • Gently fold in the whipped egg whites, taking care not to deflate them, using delicate upward motions. Add them gradually until the batter reaches a creamy consistency. Finally, fold in the blueberries.

  • Butter and flour an 8-inch (20 cm) ring pan with high sides. Pour the batter into the pan and level it with a spatula.

    Bake in a preheated oven at 356°F (180°C) for about 30 minutes, always performing the classic toothpick test to check doneness.

  • Turn off the oven and let the cake rest for 10 minutes. Then unmold it and let it cool completely.

    The egg white and blueberry ring cake is ready to be served.

  • Bon appétit and.. see you in the next recipe!

    Ciambellone agli albumi avanzati e mirtilli ricetta i pasticcini di Nina

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i pasticci(ni) di Nina

Hands in the dough for the love of it, my head always elsewhere, and my heart even in the little things ❣

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