creamy apple cake with egg whites: moist and soft, great to enjoy at any time of the day, ideal as a breakfast dessert and an excellent sweet recipe to recycle egg whites like the lemon ring cake with egg whites.
It is a very simple batter made only with egg whites and enriched with a delicious apple cream that is nothing short of fantastic and reminds me a lot of the apple cream tart but the idea for making this delicious creamy apple cake with egg whites came from the apricot and egg white cake.
The next time you have leftover egg whites, try making this apple cake and I’m sure you’ll eat at least two slices. But let’s see what we need and how to prepare the creamy apple cake with egg whites: moist and soft.
HERE ARE SOME APPLE RECIPES YOU’LL SURELY LIKE
- SMART APPLE CAKE WITHOUT EGGS WITHOUT MIXING ANYTHING READY IN 5 MINUTES DIRECTLY IN THE PAN
- LAYERED APPLE CAKE WITH BLUEBERRIES AND GREEK YOGURT WITHOUT BUTTER: HIGH, SOFT AND THE APPLES DON'T SINK
- APPLE CAKE COOKED IN A PAN WITHOUT BUTTER AND WITH RICOTTA: SWEET, SOFT AND LIGHT
- SUPER SOFT APPLE CAKE WITH YOGURT AND ALMOND FLOUR WITHOUT BUTTER 5 MINUTES ALL IN A BOWL A UNIQUE DELIGHT
- APPLE CAKE WITH GREEK YOGURT AND BLUEBERRIES SUPER SOFT WITHOUT ELECTRIC MIXERS JUST LIKE GRANDMA USED TO MAKE
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
HERE’S WHAT YOU NEED TO MAKE A DELICIOUS CREAMY APPLE CAKE WITH EGG WHITES SIMPLE AND QUICK
- 4 egg whites
- 5.3 oz sugar
- 0.7 cups milk
- 0.3 oz sunflower seed oil
- 1 packet baking powder
- grated lemon peel
- 1 apple
- 12.3 oz all-purpose flour
- 7.1 oz apples (cleaned and chopped)
- 1 egg
- 3.5 oz sugar
- 0.25 cups whipping cream
- 0.7 oz potato starch
- 3.5 oz water
Tools
YOU WILL ALSO NEED….
- 1 Electric whisk
- 1 Bowl
- 1 Mold ABOUT 9.5 INCHES
Steps
HOW TO PREPARE THE CREAMY APPLE CAKE WITH EGG WHITES
MAKE THE APPLE CREAM: In a small pan, put the chopped apples with the sugar and cook for a few minutes, then add the water, they must soften well (it took me about 10 minutes in total). Once soft, remove them from the heat and let them cool and then blend them with all the liquid that has formed, add the egg, the sifted potato starch, stirring continuously, then add the cream (not whipped), mix everything well and put back on low heat and let thicken, then remove from heat, cover the cream and let it cool.
MAKE THE BATTER: Beat the egg whites until very stiff. In a bowl, mix the sugar with the milk, add the oil, the lemon peel, then the flour with the baking powder and add half an apple diced and finally, the egg whites. Mix gently from bottom to top. Pour everything into a mold, about 10 inches. Add spoonfuls of apple cream to the surface of the cake, add the other half of the apple in thin slices and bake at 356°F (180°C) for about 30/35 minutes. Always adjust with your oven and do the toothpick test. Take the cake out of the oven and sprinkle with powdered sugar.
TIPS AND VARIATIONS
YOU CAN ALSO ENRICH THE CAKE WITH RAISINS OR YOUR CHOICE OF NUTS
FREQUENTLY ASKED QUESTIONS
CAN I USE RICE FLOUR?
YES, OF COURSE
WHAT CAN I USE INSTEAD OF MILK?
YOU CAN USE A VEGETABLE DRINK OR WATER
