I guess it’s easy to imagine why I called it Albumella Cake, right? Exactly… because it’s made only with egg whites. A clever recipe that lets us use them when we have leftovers from other preparations. It’s a very simple cake, perfect for breakfast and snacks. It doesn’t contain butter, only a little oil, so it’s also quite light. In short, a recipe to refer to when you want something sweet but don’t want to exceed too much with calories.
Other cake recipes suitable for breakfast:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Albumella Cake
- 7 oz egg whites
- 1 pinch cream of tartar
- 1 1/2 cups all-purpose flour
- 2 tbsps potato starch
- 3/4 cup sugar
- Half packet baking powder (8 g)
- 1/4 cup milk
- 1/4 cup vegetable oil
- zest of one untreated orange
- powdered sugar (for decoration)
Tools
- 2 Bowls
- 1 Hand Whisk
- Electric Whisks
- 1 Lemon Grater
- 1 Spatula
- 1 Cake Pan 22 cm diameter
Preparation of Albumella Cake
Wash the orange thoroughly, dry it, and take its zest with a citrus grater. Remember to use an organic, untreated orange because the peel of regular oranges is not edible. Set it aside.
Put the egg whites in a bowl, add a pinch of cream of tartar and whip to stiff peaks using the electric whisks. Set them aside.
In a second bowl, put the flour, starch, baking powder, and sugar and mix well with a small hand whisk.
Then, add the milk and oil (sorry I forgot the photo) and mix carefully until all ingredients are perfectly blended.
At this point, gradually add the whipped egg whites and incorporate them into the mixture with a spatula, stirring gently from bottom to top, to avoid deflating it.
Finally, scent the mixture with the orange zest.
Pour the batter into a 22 cm diameter cake pan previously buttered and floured. I used a silicone mold that I only buttered. The final effect of this mold is very nice. If you wish to purchase it, you can find it online by clicking HERE.
Bake the albumella cake in a static preheated oven at 340°F for 35/40 minutes. Do the toothpick test before removing it from the oven. If it comes out dirty, extend the baking for a few more minutes.
Remove the cake from the oven and let it cool completely before transferring it to the serving plate. Finally, sprinkle it with powdered sugar. Enjoy! Paola.
I take this opportunity to remind you that you can follow me on various social media to stay updated on new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
