The most easy and delicious homemade egg white cake. It's a simple recipe that only takes 25 minutes to bake! Recipe includes a how-to video.
This delicious and easy egg white cake is super fluffy and perfect for breakfast and even for dessert. You can customize the final mixture with some ingredients that you like most, such as strawberries, mixed berries or chocolate chips.
It's a super tasty and fluffy cake with just 7 ingredients! You only need 15 minutes to prepare the cake batter and 25 minutes to bake. It's the perfect homemade cake!
You can make many recipes with leftover egg white and this cake is a great example of that. Enjoy this delicious egg white cake for breakfast with a hot cup of coffee!
More easy cake recipes you might also like: Banana bread, Egg white cake with cinnamon and honey, Lime yogurt cake and Easy homemade carrot cake.
For more quick and delicious breakfast ideas, visit this page.
Bellow you will find the detailed instructions and a step-by-step video guide for best results.
TABLE OF CONTENTS
INGREDIENTS FOR HOMEMADE EGG WHITE CAKE
Here you'll find all the ingredients needed to make this recipe:
- Granulated sugar - To sweeten and flavor.
- All-purpose flour - Give consistency and is the base of the cake batter.
- Baking powder - Rising agent.
- Egg whites - Beaten egg whites with granulated sugar and lemon zest.
- Lemon juice and lemon zest - Adds a very nice fresh flavor.
- Vanilla extract - Adds a sweet taste to the cake.
Dry Ingredients:
Wet Ingredients:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HOMEMADE EGG WHITE CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with butter and dust the inside of the pan with some flour.
Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat the sugar, egg whites and the lemon zest until obtain a homogeneous mixture. Pour the lemon juice, vanilla extract and mix for 2 to 3 minutes until it's nicely incorporated. Add the flour and the baking powder and beat until a homogeneous and creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Step 3: Pour the cake batter into the prepared pan and bake for 25 minutes.
Step 4: Remove cake from the oven and allow to cool for 30 minutes inside the pan.
Step 5: Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature and serve (for a better presentation, garnish the cake with powdered sugar).
RECIPE TIPS
Use these two techniques to know when a cake is done:
Toothpick test: Insert a toothpick into the middle of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
Some tips to prevent the cake from sinking:
If the cake is taken out of the oven before it is fully cooked in the center, it can collapse as it cools. Use a toothpick to test whether the cake is cooked, it should come out clean when inserted into the center of the cake.
Do not open the oven door while the cake is cooking, sudden temperature changes can also affect the cake’s structure, leading to the cake sinking.
Always make sure to preheat the oven before placing the cake in the oven.
FREQUENTLY ASKED QUESTIONS
How long to let cake cool in a pan?
For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.
How to keep a cake from sticking?
You can also use parchment paper. Grease the pan with butter and line the bottom of the cake pan with parchment paper cut to size.
Can I add strawberries or mixed berries to the cake batter?
YOU MAY ALSO LIKE
- Butter cake
- Olive oil and cinnamon cake
- Pear cake
- Strawberry yogurt cake
- Yogurt brown sugar cake
- New York-style crumb cake from Sally's baking addiction
- Chiffon cake from Preppy Kitchen
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The Best Homemade Egg White Cake
The most easy and delicious homemade egg white cake. It's a simple recipe that only takes 25 minutes to bake! Recipe includes a how-to video.
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- 5 egg whites
- 75 ml (1/3 cup) lemon juice
- 150 grams (2/3 cup) granulated sugar
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of one lemon
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
- Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, egg whites and the lemon zest until obtain a homogeneous mixture. Pour the lemon juice, vanilla extract and mix for 2 to 3 minutes until it's nicely incorporated. Add the flour and the baking powder and beat until a homogeneous and creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
- Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
- Remove cake from the oven and allow to cool for 30 minutes inside the pan.
- Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature and serve.
Ingredients
Directions
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Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
CAN YOU DO THIS IN MUFFIN TINS OR IN A NORMALBAKING AN WITHOUT THE HOLE IN THE MIDDLE?
Yes you can Jennifer! Thank you for your comment!