Egg White Cake

Egg White Cake with Nuts and Lemon: A Delicious and Light Recipe

If you're looking for a quick, simple, and surprisingly delicious dessert, the egg white cake is the perfect choice. This recipe not only helps you use up leftover egg whites from other dishes but also offers a fresh flavor thanks to the lemon and the crunchy texture of the nuts. Over time, this recipe has been adapted and reinterpreted by many, but each variation retains a familiar and comforting essence.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 8-10 slices

Ingredients:

- 8 egg whites
- 150 g sugar
- 150 g flour
- 1 teaspoon baking powder
- 100 g nuts (preferably chopped)
- 50 g raisins
- 50 g butter (melted)
- Zest and juice of one lemon

For the glaze:

- 50 g chocolate
- 25 g butter
- 25 g liquid cream

Step-by-step preparation:

1. Preparing the ingredients: Start by gathering all the necessary ingredients and bringing them to room temperature. This step is essential for achieving a perfect egg white foam. Ensure that the egg whites are free of yolk traces, as fat will prevent foaming.

2. Beating the egg whites: In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Then, gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue. This process will take about 5-7 minutes. A trick to check if the meringue is ready is to turn the bowl upside down – if it doesn't slide out, it’s perfect!

3. Adding the dry ingredients: In another bowl, mix the flour with the baking powder. Start incorporating the flour mixture into the meringue using a spatula and folding motions to avoid losing air. Add the chopped nuts and raisins, mixing gently.

4. Including the flavors: In a small bowl, mix the melted butter with the lemon juice and zest. Add this mixture to the egg white composition and gently mix until combined.

5. Baking: Preheat the oven to 180 degrees Celsius. Grease a loaf pan with butter or line it with parchment paper. Carefully pour the batter into the pan and level the surface. Bake for about 30 minutes or until the cake is golden and a tester inserted in the middle comes out clean. It is recommended not to open the oven in the first 20 minutes of baking to avoid sinking.

6. Preparing the glaze: While the cake cools, prepare the glaze. Melt the chocolate, butter, and cream in a bowl over a water bath or in the microwave, stirring occasionally until a uniform mixture is obtained. Let the glaze cool slightly before pouring it over the cake.

7. Finalizing: Once the cake has completely cooled, pour the chocolate glaze on top, ensuring it is evenly distributed. Allow it to set a bit before slicing.

Serving suggestions: This egg white cake is delicious both warm and cold. It can be served plain or alongside a scoop of vanilla ice cream or whipped cream, providing a pleasant contrast of textures and temperatures. A cup of green tea or a fresh lemonade perfectly complements this delicacy.

Tips and useful advice:

- If you want an even more intense flavor, you can add a splash of vanilla extract to the mixture.
- Replace the nuts with chopped almonds or hazelnuts for a different variation.
- Add a few drops of rum or amaretto essence for a sophisticated taste.
- If you don’t have raisins on hand, you can use dried cranberries or even chocolate pieces for an extra flavor boost.

Nutritional information and calories:

One slice of egg white cake (approximately 80 g) has about 180 calories, being rich in proteins due to the egg whites and nuts. It is an excellent option for those looking for a dessert with a lower glycemic index, thanks to the reduced sugar content and healthy ingredients.

Frequently asked questions:

1. Can I use egg yolks in the recipe? This recipe is specifically designed for egg whites, but if you want to use yolks, you will need to adjust the amounts of flour and sugar.

2. How can I store the cake? It can be kept in an airtight container at room temperature for 3-4 days or in the refrigerator for a week.

3. Can I freeze the cake? Yes, it can be frozen. Wrap it well in plastic wrap and place it in a freezer bag. It can be thawed at room temperature.

4. Is this recipe vegan? No, as it contains egg whites, but you can look for vegan alternatives that use similar ingredients.

This egg white cake with nuts and lemon is not just a simple recipe, but also a wonderful way to add something sweet to your life without feeling guilty. Enjoy it with your loved ones and savor every slice!