All egg white orange, another protein cake with low fat, very easy to prepare.
In our home, we learned to make desserts with only egg whites to use up extra egg whites but we discovered they are delicious because they remain very soft and are rich in proteins, which are important for someone like my daughter who goes to the gym.
The egg white-only orange cake is really quick to prepare, the key step is to whip the egg whites until stiff, and I use a stand mixer for this, but you can also use a regular electric mixer, I do not recommend whipping them by hand because it would require too much energy.
While the egg whites are whipping in the stand mixer, I mix the rest of the ingredients in another bowl just to combine them, so in about 5 minutes your batter is ready to bake.
I use the juice from the oranges by squeezing them with a regular manual juicer, but if you have organic ones, I recommend using the zest as well.
I recall other recipes with only egg whites or without eggs for those who love a controlled but tasty diet
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 231.33 (Kcal)
- Carbohydrates 34.20 (g) of which sugars 19.49 (g)
- Proteins 3.26 (g)
- Fat 10.12 (g) of which saturated 1.37 (g)of which unsaturated 8.31 (g)
- Fibers 0.38 (g)
- Sodium 22.29 (mg)
Indicative values for a portion of 75 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
- 4 egg whites egg whites (can reach up to 140g, about 4 egg whites)
- 2/3 cup orange juice (if organic, feel free to add the zest)
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 1/3 cups all-purpose flour
- 1/4 cup potato starch
- 1 packet baking powder
- as needed powdered sugar (to sprinkle on top)
Tools
To whip the egg whites well, I suggest a stand mixer or an electric mixer, and for baking the cake, a 9.5-inch springform pan.
- 1 Stand Mixer Howork
- 1 Springform Pan Baroni
Preparation
The preparation of the batter is really simple and very quick.
Put the egg whites in the stand mixer bowl and start whipping them at high speed until they are so firm that they do not fall when lifting the whisk. You can also whip them with an electric mixer; using the stand mixer allows you to prepare the rest of the ingredients while the egg whites whip. In another large bowl, combine the rest of the ingredients and mix them to combine well.
When the egg whites are well whipped, fold them into the rest of the ingredients by hand, using circular motions from bottom to top. Try not to deflate the egg whites too much when adding them to the rest of the ingredients; to avoid this, I recommend adding a portion first, and when well combined with the other ingredients, fold in the remaining egg whites.
Butter and flour the springform pan and pour the obtained batter inside.
Bake in a preheated oven at 350°F for about 35 minutes; always do the toothpick test and check that the surface is golden.
Before serving the cake, you can decide to sprinkle it with a bit of powdered sugar.
NOTES
The egg white-only orange cake will be very soft and have a delicate flavor; adding powdered sugar before serving is just a personal taste and especially a photographic necessity to make the surface more homogeneous, but if you are careful with your diet, I assure you the cake will be delicious even without sugar on top.
This cake can also be used as a base for filled cakes.
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Frequently Asked Questions
Should the orange juice be filtered?
No, just squeeze the oranges with the juicer and take the juice, even if it contains some pulp, it will be well absorbed by the batter.
Can I use whole wheat flour?
Yes, you can use whole wheat flour, but I recommend reducing the amount to 150g and increasing the potato starch to 50g
