Egg White Cake

Egg White Cake with Lemon Flavor and Smile Flakes

Who would have thought that leftover egg whites from a soup could become a special delicacy? This egg white cake recipe is a fantastic way to avoid waste, transforming leftovers into a delicious dessert that will delight all family members. Besides being easy to make, this cake is also a perfect option for those looking to enrich their diet with a protein source, as it is based on egg whites.

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 8

Ingredients

- 6 egg whites
- 1 cup of sugar (approximately 200 g)
- 1 cup of flour (approximately 140 g)
- Zest of 1 lemon
- A pinch of salt
- 1 essence (vanilla or lemon, to taste)
- A handful of almond flakes, coconut, or chocolate chips (or a combination of these)
- 2 tablespoons of oil (for added moisture)

Necessary utensils

- Mixing bowl
- Electric mixer or whisk
- Wooden spoon or spatula
- Loaf pan
- Baking paper (optional)

Step by Step

1. Preparing the ingredients: Start by gathering all ingredients at room temperature. Egg whites whip better when they are not cold. If you used frozen egg whites, make sure they are completely thawed.

2. Beating the egg whites: In a clean, dry bowl, add the 6 egg whites along with a pinch of salt. Use an electric mixer on medium speed to beat the egg whites until they form a foam. This step is essential for achieving a fluffy cake.

3. Adding the sugar: While continuing to mix, gradually add the sugar, one tablespoon at a time, until the mixture becomes glossy and forms stiff peaks. This is when your cake will acquire a light texture, perfect for a light dessert.

4. Incorporating the dry ingredients: Sift the flour over the egg white mixture, adding the lemon zest as well. Use a spatula to gently fold in, using up and down motions to keep the air in the egg whites. Do not overmix!

5. Flavoring: Add the chosen essence and the almond, coconut, or chocolate flakes. These will not only add flavor but also an interesting texture to your cake.

6. Preparing the pan: Preheat the oven to 160°C. Meanwhile, grease a loaf pan with butter and dust it with flour to prevent sticking. If desired, you can use baking paper for added safety.

7. Baking: Pour the mixture into the prepared pan and level the surface. Place the pan in the preheated oven and bake for about 20 minutes. The cake is ready when it becomes golden and a toothpick inserted in the middle comes out clean.

8. Cooling and serving: Once the cake is baked, let it cool in the pan for 5-10 minutes, then turn it out onto a cooling rack. You can dust it with a little powdered sugar on top for a more elegant appearance.

Serving suggestions

This egg white cake is delicious served plain, but you can also pair it with vanilla ice cream or warm chocolate sauce to create a truly decadent dessert. Additionally, I encourage you to serve it alongside a cup of aromatic tea or coffee, offering a pleasant contrast between sweetness and the bitterness of the drink.

Variations and tips

- For a more fragrant cake: Add a few drops of lemon or orange essential oil to the mixture.
- For a richer texture: Replace some of the flour with almond flour, adding a unique flavor to the cake.
- For a gluten-free version: Use almond flour or rice flour.

Nutritional benefits

This egg white cake is an excellent source of protein, being low in fat due to the use of egg whites. Additionally, lemon provides a boost of vitamin C, contributing to strengthening the immune system.

Frequently asked questions

1. Can I use whole eggs instead of egg whites?
It is not recommended, as egg whites provide a lighter texture. Replacing them with whole eggs will change the final consistency.

2. What can I do with the leftover yolks?
The yolks can be used to make mayonnaise, vanilla cream, or even a delicious omelet.

3. How can I check if the cake is done?
Insert a toothpick in the middle of the cake; if it comes out clean, the dessert is ready.

4. How long can it be stored?
The cake keeps well in an airtight container for 3-4 days at room temperature.

Now that you have all the necessary information and clear steps, all that’s left is to get cooking! This egg white cake is not only a tasty choice but also a creative way to turn leftovers into a delicious dessert. Enjoy!