This egg white pound cake is very delicate and truly delicious. A super soft cake particularly suitable for breakfast and snacks. Spread the slices with jam or hazelnut cream and enjoy every bite. A very simple recipe to make that also has the benefit of using up leftover egg whites from other preparations. In this regard, I invite you to take a look at the collection where I have gathered several recipes made with only egg whites. You can find it HERE. I’m sure you’ll find it useful.
Other sweet pound cakes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.70 (Kcal)
- Carbohydrates 36.23 (g) of which sugars 16.77 (g)
- Proteins 5.53 (g)
- Fat 13.33 (g) of which saturated 2.03 (g)of which unsaturated 10.62 (g)
- Fibers 0.68 (g)
- Sodium 89.45 (mg)
Indicative values for a portion of 85 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 for the Egg White Pound Cake
- 6 oz egg whites
- 1/2 cup sugar
- 1/3 cup corn oil
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 packet vanillin
- 1 pinch salt
- 1 pinch cream of tartar
- 1/2 tbsp baking powder
- 1 tbsp sugar crystals
- powdered sugar (for dusting)
Tools
- 2 Bowls
- Electric whisk
- Sieve fine mesh
- 1 Pan oval or loaf
Preparation of the Egg White Pound Cake
Place the egg whites in a bowl, add a pinch of cream of tartar, and beat them to stiff peaks with an electric whisk, then set aside. Cream of tartar can be found in almost all supermarkets, generally in the baking section. I recommend reading HERE to know how to replace it if you can’t find it, but mainly to understand its exact purpose. You can also buy it online by clicking HERE.
In another bowl, put the sugar with the pinch of salt, then add the milk and oil and mix with the electric whisk on low speed.
Then gradually add the flour, sifting it together with the baking powder through a fine mesh sieve, and mix with a spatula until you get a smooth lump-free batter.
At this point, add the egg whites in several batches, folding them in gently from bottom to top to avoid deflating the mixture. You will obtain a super soft batter.
Pour the batter into a loaf pan previously greased and floured or brushed with cake release (find the recipe HERE). I used an oval pan measuring 10 x 6 inches.
After leveling it, sprinkle the surface with sugar crystals.
Bake the egg white pound cake in a preheated static oven at 350°F for 40/45 minutes. Remove from oven and let it cool completely before taking it out of the pan. Once cold, transfer it to a serving plate and dust it with powdered sugar. Enjoy! Paola
