Fluffy Egg White Cake, light and delicious. The recipe I want to share with you today was born by chance to recycle some egg whites I had in the fridge, leftovers from making a custard cream. I thus prepared an ultra-light cake, fluffy and soft. Just imagine how delicious it is! A perfect dessert for breakfast, a snack, or any moment of the day and is also an excellent base that lends itself to being filled with creams and jams. In short, a recipe I recommend you don’t miss. Even if, like me, you have egg whites left over, you can use the yolks for other preparations like making a custard or simply a delicious Zabaglione, and why not, to prepare a delicious dish of Pasta Carbonara. A butter-free cake that is super fluffy and so, so good. What do you say, have I already convinced you to try it? Let’s hurry to the kitchen and prepare together an Egg White Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 135.03 (Kcal)
- Carbohydrates 21.67 (g) of which sugars 10.15 (g)
- Proteins 1.89 (g)
- Fat 5.19 (g) of which saturated 0.70 (g)of which unsaturated 4.25 (g)
- Fibers 0.28 (g)
- Sodium 12.30 (mg)
Indicative values for a portion of 64 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 Fluffy Egg White Cake
- 3 egg whites
- 1/2 cup sugar
- 3 1/3 tbsp vegetable oil
- 7 tbsp water
- 3/4 cup all-purpose flour
- 1/2 cup potato starch
- 1/2 packet baking powder (8 grams)
- 1 lemon zest (unwaxed)
- as needed powdered sugar (for decoration)
How to Prepare the Fluffy Egg White Cake
Beat the egg whites with the sugar using an electric mixer for 3-4 minutes until a dense, white, and frothy mixture is obtained. Add the sifted flour, potato starch, and baking powder.
Continue the preparation by adding the zest of an unwaxed lemon, the vegetable oil, and the water. Mix well. Grease a 20 cm diameter pan, preferably with a removable bottom.
Pour the batter into it, leveling it with a spatula. Bake the Fluffy Egg White Cake in a preheated oven at 356°F in static mode for 35-40 minutes.
Always perform the “toothpick test” to check if the cake is cooked inside. Let the cake cool before removing it from the pan and decorate it as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
For a larger cake, use: 4 egg whites, 3/4 cup of sugar, the zest of one lemon, 1/3 cup of flour, 2/3 cup of potato starch, one packet of baking powder, 1/3 cup vegetable oil, 10 tbsp of water
Loredana’s Tips
The Egg White Cake stays soft and moist for 2-3 days in a container
If you prefer, you can replace the vegetable oil with 1/4 cup of melted butter
You can substitute the lemon zest with the zest of an unwaxed orange or simply with a packet of vanilla
Also, don’t miss the recipe for my Fluffy Cream Cake
