The egg whites only cake with limoncello cream is a soft and fragrant dessert, with a light and crunchy crust that resembles meringue. A dessert that captivates from the first bite, thanks to the unmistakable taste of creamy limoncello. I made it in the air fryer to avoid turning on the oven, but you can also bake it in the traditional oven, adjusting times and temperatures. It is perfect to enjoy plain, accompanied by a cup of tea or coffee, but it also becomes an ideal base to fill with lemon cream, custard, or whipped cream. Soft and delicious, it stays soft for several days if stored in a cake holder with a lid. An easy recipe, with surprising results, that brings all the scent and freshness of lemon to the table.
before proceeding to the recipe, some ideas in the air fryer
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Energy 287.09 (Kcal)
- Carbohydrates 42.90 (g) of which sugars 29.60 (g)
- Proteins 3.76 (g)
- Fat 10.54 (g) of which saturated 6.75 (g)of which unsaturated 3.68 (g)
- Fibers 0.41 (g)
- Sodium 28.81 (mg)
Indicative values for a portion of 71 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 oz egg whites
- 7 tbsp butter (Soft)
- 1 cup sugar
- 1 glass limoncello (Preferably limoncello cream)
- 1 1/4 cups all-purpose flour
- 1/2 packet baking powder
Tools
- 1 Electric whisk
- 1 Springform pan
Preparation
Place the egg whites in a large bowl and beat them until stiff peaks form using electric beaters. You can also use a stand mixer to make the job easier, but I do not recommend whipping them by hand as it would take too much time and energy.
In another bowl, put the soft butter and sugar, then work it with electric beaters until creamy. Add the limoncello cream and continue mixing until the mixture is homogeneous. Pour in the flour in two batches, mixing well to avoid lumps, then incorporate the baking powder, blending until smooth batter.
Add the whipped egg whites to the butter, sugar, limoncello cream, flour, and baking powder mixture. Fold them in manually, not with electric beaters, to avoid deflating them. Use a spatula or a handheld whisk and mix gently from bottom to top. I recommend adding the egg whites in two batches: the first will make the batter more fluid, the second will allow everything to blend more easily until achieving a uniform consistency.
Pour the batter into a lightly buttered 8-inch springform pan. Bake in the air fryer at 320°F for 35 minutes, but always do the toothpick test before removing: if it comes out clean, the cake is ready; otherwise, continue baking for a few more minutes, adjusting to the power of your air fryer.
For traditional oven baking: bake at 356°F for about 40 minutes, always do the toothpick test.
NOTES
This cake stays soft for days if covered. It is perfect to enjoy as is or filled with lemon cream or custard. If you don’t have an air fryer, you can bake it in the oven following the indicated times. Remember to beat the egg whites well and fold them in gently for a soft and light result.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use the air fryer to bake any cake?
Yes, many cakes can be baked in an air fryer, but it’s important to adjust times and temperatures as each model has different power. Always do the toothpick test before removing.
How do I properly whip the egg whites for this cake?
Use electric beaters or a stand mixer and beat until stiff peaks form. Avoid doing it by hand, as it requires too much energy and the result may not be stable.
