Egg White Cake

Delicious Egg White Cake Recipe

This egg white cake is a perfect choice for moments when you want to impress with a light and fluffy dessert. It is made with simple ingredients, but the result is absolutely spectacular: an airy texture, a subtle flavor, and a unique elegance. Plus, it's an excellent way to use leftover egg whites from other dishes. Let's start our culinary journey!

Preparation time:
- Preparation time: 20 minutes
- Baking time: 30-35 minutes
- Total time: 50-55 minutes
- Number of servings: 8-10

Ingredients:
- 12 egg whites
- 1 pinch of salt
- 140 g flour (type 000)
- 240 g sugar (120 g + 120 g for meringue)
- 1 vial vanilla essence
- 1 vial almond essence
- Juice of 1 lemon (about 2-3 tablespoons)

Step-by-step preparation:

1. Preparing the ingredients:
Make sure the egg whites and lemon juice are taken out of the fridge a few hours before preparation. They need to be at room temperature to achieve a perfect meringue. Also, prepare all the necessary ingredients and utensils.

2. Mixing the flour:
In a large bowl, combine the 140 g of flour with 120 g of sugar. Mix well to ensure an even distribution of sugar in the flour. It is important to sift this mixture twice to aerate it, which will contribute to the light texture of the cake.

3. Beating the egg whites:
In a clean, dry bowl, beat the egg whites together with a pinch of salt. Use an electric mixer on medium speed. When the egg whites begin to foam, gradually add the remaining 120 g of sugar. Continue beating until stiff peaks form. Finally, add the vanilla and almond essences, as well as the lemon juice, and beat a little more to incorporate them.

4. Incorporating the flour:
Sift the flour mixture twice over the meringue. Use a rubber or silicone spatula and gently fold the flour into the egg whites, moving from the bottom up. Be gentle to avoid deflating the air in the meringue, which is essential for a fluffy texture.

5. Preparing the pan:
Choose a removable-bottom pan with a tube in the center. It is essential not to grease the pan to allow the cake to rise evenly during baking. Pour the batter into the pan and level the surface.

6. Baking:
Place the pan in the unheated oven. Set the temperature to low (about 160°C). Bake for 30-35 minutes, or until the cake is lightly golden. Do not open the oven door in the first 25 minutes to avoid lowering the temperature.

7. Cooling:
When the cake is ready, perform the toothpick test: insert a toothpick in the center; if it comes out clean, it’s done. Remove the pan from the oven and invert it, supporting the tube on the neck of a bottle or jar. Let it cool completely in this position to maintain the airy texture.

8. Serving:
Once completely cooled, detach the cake from the pan using a knife. Cut it into slices and serve it plain or with chocolate glaze, vanilla ice cream, or a fresh fruit sauce. It’s a dessert that will surely leave a pleasant impression!

Tips and tricks:
- Aerating the egg whites: Ensure that the bowl in which you beat the egg whites is completely clean and dry. Any trace of fat can prevent the egg whites from whipping well.
- Flour: Use type 000 flour for the best results. It will contribute to a fine and fluffy texture.
- Variations: You can experiment with different flavors, such as lemon or orange essence, to add a fresh note to the cake.

Nutritional benefits:
This egg white cake is a good source of protein due to the high egg white content. Each serving contains approximately 120-150 calories, depending on the exact ingredients used. It is an excellent choice for those who want a lighter dessert without sacrificing flavor.

Frequently asked questions:
- Why should I use egg whites at room temperature?
Room temperature egg whites whip better and form a more stable meringue due to the protein structure that changes when heated.
- Can I add extra ingredients?
Yes, you can add melted chocolate, nuts, or dried fruits to customize the recipe to your preferences.
- How can I store the cake?
The cake stores well at room temperature in an airtight container for 2-3 days. You can cool it and freeze it to enjoy later.

Conclusion: This egg white cake recipe is not only simple but also a fantastic way to use the ingredients you have on hand. With a little patience and technique, you can achieve a dessert that will impress both family and friends. Give it a try and enjoy every slice!