If you made a sweet or a cake with egg yolks and don't know what to do with the egg whites, prepare this simple egg white cake. It's a cake with excellent presentation and very easy to prepare...
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Egg whites - Beaten egg whites with granulated sugar and lemon zest.
- Lemon juice and lemon zest - Adds a very nice fresh flavor.
- Granulated sugar - Sweetness and flavor.
- All-purpose flour - Give consistency and is the base of the dough.
- Baking powder - Rising agent.
- Vanilla extract - Adds flavor.
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
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and sprinkle with flour.
Step 2: 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.
Step 3: Pour the mixture into the prepared pan and bake for 25 minutes.
Step 4: Remove the cake from the oven and unmold onto a plate. Let cool completely and serve. Bon appetit!!!
TIPS FOR EGG WHITE CAKE
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
If you made a sweet or a cake with egg yolks and don't know what to do with the egg whites, prepare this simple egg white cake. It's a cake with excellent presentation and very easy to prepare...
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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 margarine and sprinkle with flour.
- In an electric mixer, 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.
- 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).
- Remove the cake from the oven and unmold onto a plate. Let cool completely 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!