To vary the traditional flavors, prepare this cake with egg white, cinnamon and honey and you will see how these flavors merge in a delicious cake. It’s great in Winter with a cup of hot chocolate!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Cinnamon powder - Aromatize and adds flavor.
- All-purpose flour - Give consistency and is the base of the dough.
- Baking powder - Help the cake rise.
- Granulated sugar and honey - Sweetness and flavor.
- Egg whites - Provides structure and moisture.
- Lemon zest - Adds a very nice fresh flavor.
- Powdered sugar - For garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EGG WHITE CAKE WITH CINNAMON AND HONEY
Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some flour.
Step 2: Beat the egg whites, sugar and the lemon zest until a homogeneous mixture. Pour the honey and the cinnamon and mix for 2 to 3 minutes to incorporate. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake about 25 minutes.
Step 4: When the cake is cooked, remove it from oven and unmold onto a plate. Let cool completely, sprinkle with powdered sugar and serve.
TIPS FOR EGG WHITE CAKE WITH CINNAMON AND HONEY
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Egg white cake with cinnamon and honey
To vary the traditional flavors, prepare this cake with egg white, cinnamon and honey and you will see how these flavors merge in a delicious cake. It’s great in Winter with a cup of hot chocolate!
3.65 from 20 reviews
- 2 tablespoons honey
- 1 tablespoon cinnamon powder
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 150 grams (2/3 cup) granulated sugar
- 5 egg whites
- Zest of one lemon
- Powdered sugar for garnish
- Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour.
- In an electric mixer, beat on medium speed the egg whites, sugar and the lemon zest until a homogeneous mixture. Pour the honey and the cinnamon and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture.
- Pour the mixture 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).
- When the cake is cooked, remove it from oven and unmold onto a plate. Let cool completely, sprinkle with powdered sugar and serve.
Ingredients
Directions
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