Meringue cake

Lemon Egg White Cake - An explosion of freshness in a delicious slice

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

It is said that egg white cakes are an ideal choice for those who love light and fluffy desserts. This lemon egg white cake recipe perfectly combines sweetness with pleasant acidity, offering dessert lovers an unforgettable culinary experience. Moreover, it is a simple recipe that can be made even by beginners. Let's get started!

Ingredients

For the base:
- 150 g of soft margarine (or butter)
- 300 g of powdered sugar
- 8 egg whites (approximately 250 g)
- 200 g of flour
- 1 lemon (zest, juice, and finely chopped pulp)
- ½ teaspoon of baking powder (optional)
- ½ teaspoon of vanilla

For the glaze:
- 2.5 tablespoons of milk
- 2 heaping tablespoons of powdered sugar
- 1.5 tablespoons of cocoa
- 25 g of butter

Brief history

Egg white cake recipes are frequently found in traditional cuisine, often serving as a way to use leftover egg whites after making other delicacies, such as mayonnaise or custard. Egg white cakes are recognized for their airy and slightly moist texture, and the addition of lemon gives them a unique character, enriching the flavor and providing a fresh note.

Preparation

1. Preparing the lemon: Start by peeling the lemon. Grate the zest, being careful not to include the white part, which is bitter. Squeeze the juice from the lemon and chop the remaining pulp into small pieces. You will use the zest, juice, and pulp in the cake mixture!

2. Margarine cream: In a large bowl, cream the soft margarine (or butter) with the powdered sugar, lemon juice, and vanilla. Use a spatula or a mixer on low speed to achieve a smooth and creamy mixture.

3. Egg whites: Beat the egg whites with a pinch of salt until foamy. It is essential that they are beaten well, as the air trapped in the egg whites will give the cake a fluffy texture.

4. Combining ingredients: Add half of the beaten egg whites to the margarine mixture. Incorporate the lemon zest and pulp. Mix gently, being careful not to deflate the egg whites.

5. Flour and baking powder: Sift the flour together with the baking powder (if you choose to use it) and fold it into the margarine mixture. Mix gently, then add the remaining beaten egg whites and gently combine the mixture with light movements.

6. Baking: Pour the mixture into a round baking pan (36 cm in diameter) lined with parchment paper. Bake at medium heat for about 45 minutes. It is important to check the cake after 25 minutes, covering it with parchment paper to prevent excessive browning.

7. Cooling: Once baked, let the cake cool at room temperature. This essential step allows the flavors to stabilize and the texture to improve.

8. Preparing the glaze: In a small saucepan, combine the milk, powdered sugar, cocoa, and butter. Cook over low heat, stirring constantly, until the mixture thickens enough to be spread with a knife. Let the glaze cool in a cool place (not in the fridge) before pouring it over the cooled cake.

9. Serving: Once the glaze is applied, cut the cake into diamonds or squares. This tangy cake pairs perfectly with a cup of tea or coffee, making it an ideal dessert for a gathering with friends or a special occasion.

Practical tips

- Choose quality ingredients: Use good quality margarine or butter to achieve a richer tasting cake. Fresh lemons are essential for a vibrant flavor.
- Beat the egg whites correctly: Ensure that the bowl and utensils are completely clean and dry. Any trace of fat can prevent the egg whites from beating well.
- Variations: You can experiment with different flavors, adding orange instead of lemon or even ground almonds for a different taste.

Nutritional information

One serving (approximately 100 g) of this cake contains about 350 calories, making it a lighter choice compared to other richer cakes. Additionally, lemon provides a boost of vitamin C, contributing to strengthening the immune system.

Frequently asked questions

- Can I use another type of sweetener? Yes, you can replace powdered sugar with a natural sweetener, but the texture may change.
- How can I store the cake? The cake keeps well in an airtight container at room temperature for a few days. If you put it in the fridge, it may become a bit drier.
- Can nuts or other ingredients be added? Absolutely! You can add chopped nuts or chocolate for a touch of variety.

Conclusion

The lemon egg white cake is a versatile and delicious dessert that brings a touch of freshness to any time of day. Whether you enjoy it at a festive meal or as a personal treat, this simple recipe is sure to win you over. Give it a try and let me know how it turned out!