Fluffy Egg White Cake

This egg white cake is a true classic in our house and one of our favorites! It's a fluffy and light cake, perfect for any occasion. We often prepare it on the weekend and save it to eat during the week. It's a versatile cake that pairs perfectly with a simple fruit juice or a comforting, warm cup of coffee!

The base of this recipe is quite simple: egg whites, flour, and sugar. But the main secret lies in two ingredients: the butter, which gives it a softer and fluffier texture, and the lemon zest and juice, which provide freshness and an irresistible aroma.
If you have leftover egg whites from another recipe, this is the perfect solution to use them up and make a simple and flavorful cake. Serve a few slices at breakfast and pack some in your children's lunchboxes to take to school.

Simple and quick recipes to serve for breakfast during the busiest days of the week: Easy fluffy pancakes, 4-Ingredient scrambled eggs, Banana bread, or this delicious and simple Lemon muffins!

HOW TO MAKE EGG WHITE CAKE

Step 1: 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).

Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, egg whites and butter until obtain a homogeneous mixture.

Pour the lemon juice and the lemon zest. Beat until it's well incorporated, about 1 to 2 minutes.

Add the flour and the baking powder and beat until obtain a creamy batter.

Step 3: Scrape down the sides and up the bottom of the bowl with a rubber spatula.

Step 4: Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).

Step 5: When the cake is done, remove it from the oven and allow to cool for 15 to 20 minutes inside the pan.

Step 6: Remove from the pan and place the cake onto a wire rack or serving dish. Let it cool completely, decorate with powdered sugar, and serve.

RECIPE TIPS

Use these two techniques to know when a cake is done:

Toothpick test: Insert a toothpick into the center 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 of our techniques to make a moist cake:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake.
2. Add oil instead of butter. Oil keeps cakes moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the cake. Overbaking dries out the cake.
5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.

Fluffy Egg White Cake

This irresistible egg white cake is wonderfully simple, yet full of fresh and vibrant flavor. Made with just 7 basic ingredients, it's ready in minutes. Light, fluffy, and incredibly aromatic, it's perfect to serve on any occasion, whether it's a family breakfast or a picnic with friends!

5.00 from 1 reviews

Print Recipe

by Pedro Barbosa
Category:Cakes, Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:25 m
Total Time:45 m
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INGREDIENTS
• 5 egg whites
• 200 grams (1 1/2 cups) all-purpose flour
• 175 grams (3/4 cup) granulated sugar
• Zest of one lemon
• Juice of one lemon
• 100 grams (1/2 cup) softened unsalted butter
• 1 teaspoon baking powder
INSTRUCTIONS
1. 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).
2. Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, egg whites and butter until obtain a homogeneous mixture. Pour the lemon juice and the lemon zest. Beat until it's well incorporated, about 1 to 2 minutes. Add the flour and the baking powder and beat until obtain a creamy batter.
3. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
4. Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
5. When the cake is done, remove it from the oven and allow to cool for 15 to 20 minutes inside the pan.
6. Remove from the pan and place the cake onto a wire rack or serving dish. Let it cool completely, decorate with powdered sugar, and serve.
Fluffy Egg White Cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 191
Total Fat 5.5 g(7%)
Saturated Fat 4 g(21%)
Cholesterol 9 mg(3%)
Sodium 124 mg(5%)
Total Carbohydrate 26 g(9%)
Protein 8 g