Egg White Cake with Caramel Cream
I collected several egg whites from other recipes and kept them in the freezer, so I was looking for something quick to use them. This egg white cake is great when you need to use up leftovers, and if you want to make it more interesting, you can add some caramel on top. It's not complicated and doesn't require special techniques, just a little patience when whipping the egg whites.
Quick Info
Total time: about 55 minutes
Preparation time: 15 minutes (depends on how quickly you whip the egg whites)
Baking time: 40 minutes (oven, low heat)
Servings: 1 medium cake (about 8 slices)
Difficulty: easy
Recipe type: simple, homemade dessert, useful when you have leftover egg whites
Ingredients
3 egg whites
6 tablespoons sugar
vanilla sugar (one packet or to taste)
4 tablespoons oil
4 tablespoons milk
6 tablespoons flour
1 teaspoon baking powder
3 tablespoons caramel cream (store-bought or homemade)
powdered sugar, for decoration (optional)
For greasing the pan: flour or baking paper (only if you're not using a silicone mold)
Preparation method
1. Bring the egg whites to room temperature if they have been in the fridge or freezer. They whip easier this way.
2. Place the egg whites in a clean bowl, add a small pinch of salt, and whip them with a mixer until they form stiff peaks. When you see they hold on the whisk, you can start adding the sugar.
3. Add the sugar in 2-3 batches, along with the vanilla sugar. Continue whipping until the mixture becomes glossy and firm.
4. Gradually add the oil, one tablespoon at a time, while continuing to mix. Do the same with the milk, gradually. The mixture will thin out a little, which is normal.
5. Mix the flour with the baking powder. Gently fold them into the egg white mixture with a spatula, using light movements to avoid deflating the batter.
6. Pour the mixture into a loaf pan. If you have a silicone mold, it doesn't need greasing. For other pans, grease them with a little oil or butter and dust with flour or line with baking paper.
7. Spoon the caramel cream directly over the mixture. Use a fork to swirl through the batter, just enough to slightly marble the caramel on top.
8. Place the pan in the preheated oven at low heat. Bake for 40 minutes, without opening the oven door during this time.
9. When done, let the cake cool in the pan. Remove it, sprinkle powdered sugar on top if desired, and slice after it has completely cooled.
Why I make this recipe often
I make it because I can use leftover egg whites without needing complicated ingredients. It's quick and doesn't require butter or many eggs, plus you can easily customize it if you feel like it.
Tips and variations
Tips
If you have egg whites from the freezer, thaw them completely before whipping.
For firm peaks, the bowl must be clean and free of grease.
Do not open the oven during baking, so the cake doesn't deflate.
Substitutions
The caramel cream can be replaced with jam, or you can leave the cake plain.
If you don't have vanilla sugar, a little grated lemon zest or essence works too.
Variations
You can add small pieces of chocolate or nuts to the batter if you want.
If you want a version without caramel, you can add a teaspoon of cocoa to half of the batter to make a marbled cake.
Serving ideas
Serve it plain, dusted with sugar, alongside coffee or tea.
It also pairs well with a fruit sauce or yogurt if you prefer something cooler.
Frequently asked questions
1. Can I use more egg whites?
Yes, but adjust the quantities of the other ingredients. For each additional egg white, add two tablespoons of sugar and two of flour.
2. Can I use only regular sugar without vanilla sugar?
Sure. Vanilla sugar is for flavor, it's not mandatory. You can use grated citrus peel or essence.
3. What kind of caramel cream should I use?
You can use store-bought caramel cream or homemade. Any thicker version works, so it doesn't sink completely into the batter.
4. Can the cake be made without baking powder?
Yes, but it won't rise as well. Baking powder helps with the fluffy texture.
5. If I don't have a mixer, can I whip the egg whites with a whisk?
Yes, but it takes longer and you have to be careful to achieve stiff peaks.
Nutritional values (estimate)
One slice (out of 8) has approximately 140 kcal, with variations depending on the caramel.
Proteins: 2-3 g
Fats: 5-6 g
Carbohydrates: 20-22 g
Values are estimates and can vary based on the exact ingredients used.
Storage and reheating
The cake can be stored at room temperature, covered, for up to 3 days. Do not store in the fridge, as it hardens. It's not worth reheating, it's better at room temperature. If it becomes dry, you can microwave a slice for 5-10 seconds, but it won't be the same as fresh.
This is the egg white cake with caramel cream – simple, with readily available ingredients, and great when you need to use leftover egg whites.
I collected several egg whites from other recipes and kept them in the freezer, so I was looking for something quick to use them. This egg white cake is great when you need to use up leftovers, and if you want to make it more interesting, you can add some caramel on top. It's not complicated and doesn't require special techniques, just a little patience when whipping the egg whites.
Quick Info
Total time: about 55 minutes
Preparation time: 15 minutes (depends on how quickly you whip the egg whites)
Baking time: 40 minutes (oven, low heat)
Servings: 1 medium cake (about 8 slices)
Difficulty: easy
Recipe type: simple, homemade dessert, useful when you have leftover egg whites
Ingredients
3 egg whites
6 tablespoons sugar
vanilla sugar (one packet or to taste)
4 tablespoons oil
4 tablespoons milk
6 tablespoons flour
1 teaspoon baking powder
3 tablespoons caramel cream (store-bought or homemade)
powdered sugar, for decoration (optional)
For greasing the pan: flour or baking paper (only if you're not using a silicone mold)
Preparation method
1. Bring the egg whites to room temperature if they have been in the fridge or freezer. They whip easier this way.
2. Place the egg whites in a clean bowl, add a small pinch of salt, and whip them with a mixer until they form stiff peaks. When you see they hold on the whisk, you can start adding the sugar.
3. Add the sugar in 2-3 batches, along with the vanilla sugar. Continue whipping until the mixture becomes glossy and firm.
4. Gradually add the oil, one tablespoon at a time, while continuing to mix. Do the same with the milk, gradually. The mixture will thin out a little, which is normal.
5. Mix the flour with the baking powder. Gently fold them into the egg white mixture with a spatula, using light movements to avoid deflating the batter.
6. Pour the mixture into a loaf pan. If you have a silicone mold, it doesn't need greasing. For other pans, grease them with a little oil or butter and dust with flour or line with baking paper.
7. Spoon the caramel cream directly over the mixture. Use a fork to swirl through the batter, just enough to slightly marble the caramel on top.
8. Place the pan in the preheated oven at low heat. Bake for 40 minutes, without opening the oven door during this time.
9. When done, let the cake cool in the pan. Remove it, sprinkle powdered sugar on top if desired, and slice after it has completely cooled.
Why I make this recipe often
I make it because I can use leftover egg whites without needing complicated ingredients. It's quick and doesn't require butter or many eggs, plus you can easily customize it if you feel like it.
Tips and variations
Tips
If you have egg whites from the freezer, thaw them completely before whipping.
For firm peaks, the bowl must be clean and free of grease.
Do not open the oven during baking, so the cake doesn't deflate.
Substitutions
The caramel cream can be replaced with jam, or you can leave the cake plain.
If you don't have vanilla sugar, a little grated lemon zest or essence works too.
Variations
You can add small pieces of chocolate or nuts to the batter if you want.
If you want a version without caramel, you can add a teaspoon of cocoa to half of the batter to make a marbled cake.
Serving ideas
Serve it plain, dusted with sugar, alongside coffee or tea.
It also pairs well with a fruit sauce or yogurt if you prefer something cooler.
Frequently asked questions
1. Can I use more egg whites?
Yes, but adjust the quantities of the other ingredients. For each additional egg white, add two tablespoons of sugar and two of flour.
2. Can I use only regular sugar without vanilla sugar?
Sure. Vanilla sugar is for flavor, it's not mandatory. You can use grated citrus peel or essence.
3. What kind of caramel cream should I use?
You can use store-bought caramel cream or homemade. Any thicker version works, so it doesn't sink completely into the batter.
4. Can the cake be made without baking powder?
Yes, but it won't rise as well. Baking powder helps with the fluffy texture.
5. If I don't have a mixer, can I whip the egg whites with a whisk?
Yes, but it takes longer and you have to be careful to achieve stiff peaks.
Nutritional values (estimate)
One slice (out of 8) has approximately 140 kcal, with variations depending on the caramel.
Proteins: 2-3 g
Fats: 5-6 g
Carbohydrates: 20-22 g
Values are estimates and can vary based on the exact ingredients used.
Storage and reheating
The cake can be stored at room temperature, covered, for up to 3 days. Do not store in the fridge, as it hardens. It's not worth reheating, it's better at room temperature. If it becomes dry, you can microwave a slice for 5-10 seconds, but it won't be the same as fresh.
This is the egg white cake with caramel cream – simple, with readily available ingredients, and great when you need to use leftover egg whites.