The egg whites and cinnamon cake is a dessert born from the need to use leftover egg whites from a yolk-only cake, and I absolutely didn’t want to throw away so many egg whites.
To ensure well-beaten egg whites, it’s important that the beaters are clean and dry.
So, to avoid wasting food unnecessarily, use the leftover egg whites from other preparations and perhaps make this really delicious and soft cake.
Once baked, this dessert stays soft and tender for several days, and I must say that everyone at home appreciated it.
Besides being soft and delicious, it is also fragrant because even though I didn’t add chocolate as usual, I added ground cinnamon that will make it even tastier.
Approx. 432 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Egg Whites and Cinnamon Cake
- 7 oz Egg Whites (about 6 egg whites)
- 6.35 oz Sugar
- 7.05 oz All-purpose Flour
- 1/2 cup Sunflower Oil
- 1 packet Baking Powder
- 2 tsps Ground Cinnamon
- 1.06 oz Powdered Sugar
Preparation of Egg Whites and Cinnamon Cake
Prepare two bowls for making the cake, in one, beat the egg whites until stiff peaks form, and in the other, place the flour, sugar, oil, baking powder, and cinnamon, mixing everything well with beaters.
Add the beaten egg whites to the flour, sugar, etc., a little at a time, and stir everything by hand to prevent the mixture from deflating.
Once all the egg whites are combined, mix well until you get a well-blended mixture.
At this point, grease and flour a 24-26 cm (9-10 inch) bundt pan and pour in the mixture, leveling it.
At this point, grease and flour a 24-26 cm (9-10 inch) bundt pan and pour in the mixture, leveling it.
Bake in a preheated oven at 338°F for 35 minutes, checking the cooking.
