· Kata

Easy Egg White Cake Recipe | Use Up Leftover Egg Whites

Discover how to make a light and fluffy egg white cake with our Easy Egg White Cake Recipe. Perfect for using up leftover egg whites, this delicious dessert is ideal for any occasion. Follow our simple steps for a moist and airy cake that reduces kitchen waste and satisfies your sweet tooth

Discover the ultimate solution for leftover egg whites with our Easy Egg White Cake Recipe! This light and fluffy cake is the perfect way to make the most out of your ingredients and create a delicious dessert that's ideal for any occasion.

Why You'll Love This Recipe:

  • Eco-Friendly:

    A great way to use up leftover egg whites and reduce kitchen waste.

  • Light & Fluffy:

    Achieve a perfectly airy texture with just a few simple ingredients.

  • Versatile Dessert:

    Perfect for any occasion, from birthdays to casual get-togethers.

Servings: 4 - Prep: 20 min - Cook: 40 min - Total: 1 hour

Baking tin: 23 cm (9 inches)

Ingredients:

  • 8 egg white

  • 160 ml whole milk

  • 80 ml sunflower oil or vegetable oil

  • 250g All purpose flour

  • 12g baking powder

  • 220g sugar

Instructions:

  1. In a large bowl, add 8 egg whites and a pinch of salt. Using a hand mixer or stand mixer, whisk them until stiff peaks form.

  2. Grease a 23 cm (9 inches) baking tin with butter and dust it with flour.

  3. Mix the flour with the baking powder.

  4. In a separate bowl, add the sugar, sunflower oil, milk, and the zest of 1 lemon. Use a hand mixer to mix the ingredients until they become foamy. Then sift in the flour and mix well. Finally, fold in the egg whites.

  5. Pour the mixture into the baking tin and bake in a preheated oven at 160°C / 320°F for 35-40 minutes or until a tester comes out clean.

  6. Let the cake cool completely, then sprinkle it with icing sugar or fill it with cream or jam before serving.

Share: