Microwave Egg White Cake is another one of my delicious Cakes, a new recipe to add to the collection of Low Glycemic Index Recipes because I used erythritol instead of white sugar.

Another Quick Sugar-Free Cake, but this time made with only egg whites and almond flour, which gives the cake a truly irresistible flavor, making it perfect for both breakfast and snack time for the whole family!

With egg whites, you can make many recipes, like Custard with whipped egg whites, Steamed egg white pudding, and Steamed egg white panna cotta, all very easy and lighter recipes than the classics made with whole eggs.

If you also want to try making the microwave egg white cake, read the recipe below!

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Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 8 People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All Seasons

260.17 Kcal

calories per serving

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Energy 260.17 (Kcal)
Carbohydrates 35.48 (g) of which sugars 1.08 (g)
Proteins 7.12 (g)
Fat 18.88 (g) of which saturated 2.18 (g)of which unsaturated 15.87 (g)
Fibers 4.25 (g)
Sodium 139.65 (mg)

Indicative values for a portion of 100 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

6 oz egg whites
1 1/4 cups all-purpose flour
3/4 cup erythritol
2/3 cup water
3/4 cup almonds
7 tbsps vegetable oil
1 oz inulin (long-chain)
4 tsps baking powder
1 pinch salt
lemon zest
vanilla

What You Need to Bake the Egg White Cake

1 Microwave oven

How to Prepare the Egg White Cake in the Microwave

Pour the egg whites into a large bowl.
Add a pinch of salt and start whipping them with an electric mixer until they are well foamed.
Place the almonds in a food processor along with a tablespoon of erythritol and blend everything to obtain a sandy mixture.
In another bowl, place the flour along with the remaining erythritol and almond flour.
Add the baking powder, inulin, and dried lemon zest.
Also add some vanilla bean seeds, vegetable oil, and water.
Mix everything with a hand whisk or a spoon.
Finally, fold in the whipped egg whites, mixing from the bottom up to avoid deflating the mixture.
Pour the egg white cake batter into a greased and floured microwave-safe pan.
Bake in the microwave, using the combined microwave+grill function at the lowest power for 15 minutes.
Once cooked, remove the cake from the oven, let it cool, then, once lukewarm, turn it out onto a wire rack and let it cool completely.
Garnish with sliced almonds and a little erythritol.