Egg White Cake
Light, airy, and irresistibly tender, this Egg White Cake is the ultimate dessert for those seeking a delicate yet satisfying treat. Perfectly crafted with whipped egg whites, a touch of vanilla, and just the right balance of sweetness, this recipe creates a fluffy cake that literally melts in your mouth. The gentle folding of sifted flour and the addition of melted butter and milk ensure a smooth, velvety texture, while the cream of tartar helps achieve those dreamy, stiff peaks of meringue perfection. Ready in under an hour, this low-fat treat is versatile enough to enjoy plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. Ideal for using up leftover egg whites, this showstopping cake is a must-try for any baker looking for a light and refreshing dessert option! Keywords: egg white cake, light dessert, fluffy cake, low-fat cake recipe, leftover egg whites.
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Recipe Information
Ingredients
- 6 large Egg whites
- 150 grams Granulated sugar
- 120 grams All-purpose flour
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 30 grams Unsalted butter
- 60 milliliters Milk
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Melt the unsalted butter in the microwave or on the stovetop. Let it cool slightly, then stir in the milk. Set aside.
In a clean, dry mixing bowl, add the egg whites. Beat on medium speed with an electric mixer until foamy, about 1 minute.
Add the cream of tartar and salt to the egg whites. Continue to beat on medium-high speed until soft peaks form, about 2-3 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while beating. Increase speed to high and beat until stiff, glossy peaks form. This should take another 2-3 minutes.
Sift the all-purpose flour over the whipped egg whites in three additions. Using a spatula, gently fold the flour into the egg whites after each addition to avoid deflating the mixture.
Drizzle the melted butter and milk mixture along with the vanilla extract over the batter. Gently fold until fully incorporated, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges, invert the cake onto a wire rack, and peel off the parchment paper. Allow it to cool completely before serving.
Slice and enjoy as-is or pair with fresh fruit, whipped cream, or a light dusting of powdered sugar.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 155.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
