Fluffy egg white cake with apricot jam

Fluffy Egg White Cake with Apricot Jam - A Light and Tasty Delight

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 35 minutes
Number of servings: 10-12

This is a fluffy cake that brings a touch of nostalgia in every slice. It is a simple and quick recipe, perfect for using leftover egg whites from other dishes. The egg white cake with apricot jam comes out light, airy, and with a delicious taste, making it an ideal choice for a weekend dessert or a snack between meals. I invite you to discover the steps to prepare it, along with some tricks and tips that will help you achieve a perfect result.

Necessary ingredients:

- 5 egg whites (almost at room temperature)
- 140 g powdered sugar (preferably for a fine texture)
- 100 g flour
- 8 tablespoons oil (a neutral oil, such as sunflower oil)
- 8 tablespoons milk (cow's milk or alternatively, plant-based milk)
- 2 teaspoons baking powder
- 3 packets vanilla sugar
- a pinch of salt
- apricot jam (or another preferred jam, but not too runny)

A Bit of History

The egg white cake is a traditional recipe, used for decades in households, to avoid wasting ingredients. In the past, it was a popular dessert, ideal for using leftover egg whites from making mayonnaise or other pastries. This fluffy cake enjoys popularity due to its lightly airy texture and versatility. It can be served plain, with jam, or even glazed, depending on preferences.

Step by Step: Preparing the Fluffy Cake

1. Preparing the oven
Start by preheating the oven to 160°C. It is important that the temperature is correct to achieve even baking. Make sure you have a loaf pan or a suitable cake mold, which you should line with baking paper or grease with oil and dust with flour.

2. Beating the egg whites
In a clean bowl, add the 5 egg whites and a pinch of salt. Use an electric mixer to beat them at high speed until they become frothy. It is essential that the egg whites are almost at room temperature for better volume and a fluffy texture.

3. Adding the sugar
Once the egg whites start to form bubbles, gradually add the powdered sugar and vanilla sugar. Continue mixing until you obtain a firm and glossy foam. This step is crucial as the sugar helps stabilize the egg whites.

4. Including the wet ingredients
To the egg white mixture, add the oil and milk. Gently fold with a spatula, being careful not to deflate the air bubbles formed.

5. Preparing the dry ingredients
In another bowl, sift the flour together with the baking powder. This step ensures that the dry ingredients are well combined and will not form lumps in the batter. Gradually add the flour mixture to the wet mixture, folding gently with the spatula until well combined.

6. Preparing the pan
Pour the batter into the prepared pan, being careful not to overfill it, as the cake will rise during baking. Add a few teaspoons of apricot jam here and there to create a marbled effect and delicious flavor.

7. Baking
Place the pan in the oven and bake for 35 minutes. In the first 20 minutes, avoid opening the oven door, as the temperature change can cause the cake to sink. Check if it is done by using a toothpick; if it comes out clean, the cake is ready.

8. Cooling and serving
Allow the cake to cool completely in the pan, then carefully remove it and slice it. It is delicious served plain or with a drizzle of apricot jam on top.

Variations and Practical Tips

- Jam: You can use any other preferred jam, such as raspberry, blueberry, or even a combination of jams. It is recommended not to use very runny jams, as they can affect the cake's consistency.

- Additions: If you wish, you can also add additional flavors such as cinnamon or lemon zest to enhance the taste.

- Serving: The cake is excellent with a cup of tea or coffee. You can also serve it with vanilla ice cream for a more sophisticated dessert.

Nutritional Information

This fluffy egg white cake recipe is a relatively light option in terms of calories, with approximately 150-170 calories per slice, depending on the cut size and type of jam used. Egg whites are an excellent source of protein, and apricot jam adds a splash of vitamins and antioxidants.

Frequently Asked Questions

1. Can I use store-bought egg whites?
Yes, store-bought egg whites are an option, but make sure they are fresh and of good quality.

2. Can the cake be frozen?
Yes, the cake freezes well. You can slice it and wrap it well to protect it from freezer burn.

3. How can I tell if the cake is done?
Do the toothpick test; if the toothpick comes out clean, the cake is done. If there are still wet cracks, leave it in the oven for a few more minutes.

I hope you enjoy this fluffy egg white cake with apricot jam! It is a perfect choice for any occasion, bringing a smile to the faces of your loved ones. Experiment with various jams and flavors to create your delicious variations!