In my kitchen, leftover egg whites from other recipes often accumulate. I usually don’t throw them away; instead, I use them for this simple cake, which turns out fluffy and has a slightly moist texture from the nuts. I love that you don’t need sophisticated ingredients and can improvise with what you have at home. I’ve made it both for family and as a quick dessert when I have unexpected guests.
Quick Info
Total time: about 40-45 minutes
Preparation time: 10-15 minutes (depending on how quickly you beat the egg whites)
Baking time: 25-30 minutes
Servings: 8-10 slices (a standard loaf pan)
Difficulty: easy
Recipe type: egg white cake, good for breakfast or a snack
Ingredients
5 egg whites
5 tablespoons sugar
5 tablespoons oil
5 tablespoons flour
1 tablespoon ground nuts
grated lemon zest
vanilla essence
1 tablespoon cocoa powder
a pinch of salt
(optional, for extra texture: chopped nuts, raisins, or dried fruits, if you want to vary)
Preparation method
1. Preheat the oven to 180°C.
2. Place the egg whites in a clean bowl, add a pinch of salt, and beat them until foamy with a mixer. When they start to stiffen, add the sugar, one tablespoon at a time, and continue beating until you have a stiff, glossy foam.
3. Gradually pour in the oil, gently folding with a spatula, not with the mixer.
4. Mix the flour with the ground nuts. Fold them into the egg white foam using broad, gentle motions from top to bottom, so you don’t lose the air in the mixture.
5. Add the lemon zest and vanilla essence to taste, mixing as delicately as possible.
6. Line a loaf pan with baking paper. Pour three-quarters of the batter into the pan and level it gently.
7. In the remaining batter in the bowl, add the cocoa powder and mix again with the spatula.
8. Pour this cocoa mixture over the cake batter in the pan, on top, and don’t mix too much to keep two distinct color zones.
9. Place the pan in the oven and let the cake bake for 25-30 minutes. Check with a toothpick; if it comes out clean, it’s done.
10. Remove the cake from the oven and let it cool completely before slicing.
Why I make this recipe often
For me, this cake is a quick solution when I have egg whites to use. It turns out fluffy, is made quickly, and I can change the flavors or what I put in it every time. It keeps well for a few days and doesn’t dry out immediately.
Tips and variations
Tips
Use room temperature eggs for a more stable foam.
Be careful not to overbeat the egg whites, just enough to hold a peak.
Incorporate the flour and nuts slowly, with broad motions, so as not to deflate the mixture.
If you want it richer, you can double the amount of nuts.
Substitutions
Ground nuts can be omitted, but they provide an interesting texture.
Instead of vanilla, you can use rum or almond extract, according to preference.
If you don’t have cocoa, leave the brown part out; it will still be good.
Variations
I have sometimes added chopped nuts, raisins, or dried fruits directly into the batter without changing anything else. You can also add chocolate chips or hazelnuts if you want a richer cake.
Serving ideas
It can be sliced simply as a snack. I’ve also served it with a dusting of powdered sugar on top or with a thin layer of jam.
Frequently asked questions
1. Can the cake be made only with frozen egg whites?
Yes, I have used frozen egg whites, fully thawed beforehand and brought to room temperature.
2. Can I make the recipe without nuts?
Yes, if you don’t have or don’t want nuts, just leave them out. The cake will be a little lighter.
3. Can sugar be replaced with something else?
Sugar can be reduced or replaced with sweeteners, but the final texture and color may be different.
4. What should I do if the cake sinks after I take it out of the oven?
If the egg whites weren’t beaten enough or if you mixed the flour too vigorously, the cake may sink. I try to mix as little as possible when adding the dry ingredients.
5. How do I know when it’s done?
The safest method is the toothpick test: if it comes out clean from the center, the cake is baked.
Nutritional values
Approximate values per slice (out of 10 slices): 90-110 calories. Carbohydrates: 14-15 g, protein: 2-3 g, fat: 3-4 g. These are rough estimates, especially if you add nuts, fruits, or raisins.
Storage and reheating
The egg white cake can be stored at room temperature, covered, for 2-3 days. After that, it starts to dry out, but it doesn’t spoil quickly. I do not recommend reheating in the oven, as it dries out even more. If you want to keep it longer, you can wrap it well and store it in the fridge, but bring it to room temperature before serving.
Quick Info
Total time: about 40-45 minutes
Preparation time: 10-15 minutes (depending on how quickly you beat the egg whites)
Baking time: 25-30 minutes
Servings: 8-10 slices (a standard loaf pan)
Difficulty: easy
Recipe type: egg white cake, good for breakfast or a snack
Ingredients
5 egg whites
5 tablespoons sugar
5 tablespoons oil
5 tablespoons flour
1 tablespoon ground nuts
grated lemon zest
vanilla essence
1 tablespoon cocoa powder
a pinch of salt
(optional, for extra texture: chopped nuts, raisins, or dried fruits, if you want to vary)
Preparation method
1. Preheat the oven to 180°C.
2. Place the egg whites in a clean bowl, add a pinch of salt, and beat them until foamy with a mixer. When they start to stiffen, add the sugar, one tablespoon at a time, and continue beating until you have a stiff, glossy foam.
3. Gradually pour in the oil, gently folding with a spatula, not with the mixer.
4. Mix the flour with the ground nuts. Fold them into the egg white foam using broad, gentle motions from top to bottom, so you don’t lose the air in the mixture.
5. Add the lemon zest and vanilla essence to taste, mixing as delicately as possible.
6. Line a loaf pan with baking paper. Pour three-quarters of the batter into the pan and level it gently.
7. In the remaining batter in the bowl, add the cocoa powder and mix again with the spatula.
8. Pour this cocoa mixture over the cake batter in the pan, on top, and don’t mix too much to keep two distinct color zones.
9. Place the pan in the oven and let the cake bake for 25-30 minutes. Check with a toothpick; if it comes out clean, it’s done.
10. Remove the cake from the oven and let it cool completely before slicing.
Why I make this recipe often
For me, this cake is a quick solution when I have egg whites to use. It turns out fluffy, is made quickly, and I can change the flavors or what I put in it every time. It keeps well for a few days and doesn’t dry out immediately.
Tips and variations
Tips
Use room temperature eggs for a more stable foam.
Be careful not to overbeat the egg whites, just enough to hold a peak.
Incorporate the flour and nuts slowly, with broad motions, so as not to deflate the mixture.
If you want it richer, you can double the amount of nuts.
Substitutions
Ground nuts can be omitted, but they provide an interesting texture.
Instead of vanilla, you can use rum or almond extract, according to preference.
If you don’t have cocoa, leave the brown part out; it will still be good.
Variations
I have sometimes added chopped nuts, raisins, or dried fruits directly into the batter without changing anything else. You can also add chocolate chips or hazelnuts if you want a richer cake.
Serving ideas
It can be sliced simply as a snack. I’ve also served it with a dusting of powdered sugar on top or with a thin layer of jam.
Frequently asked questions
1. Can the cake be made only with frozen egg whites?
Yes, I have used frozen egg whites, fully thawed beforehand and brought to room temperature.
2. Can I make the recipe without nuts?
Yes, if you don’t have or don’t want nuts, just leave them out. The cake will be a little lighter.
3. Can sugar be replaced with something else?
Sugar can be reduced or replaced with sweeteners, but the final texture and color may be different.
4. What should I do if the cake sinks after I take it out of the oven?
If the egg whites weren’t beaten enough or if you mixed the flour too vigorously, the cake may sink. I try to mix as little as possible when adding the dry ingredients.
5. How do I know when it’s done?
The safest method is the toothpick test: if it comes out clean from the center, the cake is baked.
Nutritional values
Approximate values per slice (out of 10 slices): 90-110 calories. Carbohydrates: 14-15 g, protein: 2-3 g, fat: 3-4 g. These are rough estimates, especially if you add nuts, fruits, or raisins.
Storage and reheating
The egg white cake can be stored at room temperature, covered, for 2-3 days. After that, it starts to dry out, but it doesn’t spoil quickly. I do not recommend reheating in the oven, as it dries out even more. If you want to keep it longer, you can wrap it well and store it in the fridge, but bring it to room temperature before serving.