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This delicate sponge cake transforms leftover egg whites into an irresistibly light and airy dessert. By combining simple egg whites with quality chocolate spread, this recipe creates a wonderfully tender crumb with subtle notes of almond. The result is a perfectly balanced cake that will delight both casual bakers and dessert enthusiasts.
After testing this recipe multiple times in my home kitchen, I've found it's particularly perfect for impromptu afternoon treats. When stored properly in an airtight container, the cake maintains its wonderful moisture for several days.
Essential Ingredients
- 80g cake flour: Choose fine-milled flour for the most delicate texture
- 160g sugar: The higher sugar ratio creates a perfectly crisp, caramelized crust
- 4 egg whites (120g): Room temperature whites blend more smoothly
- 80g melted butter: Use quality unsalted butter, cooled slightly
- 2 teaspoons baking powder: Ensures proper rise and structure
- 1 dash bitter almond extract: Enhances flavors without overpowering
- Premium chocolate spread: Choose artisanal or high-quality for best results
Step-by-Step Instructions
- 1. Initial Setup:
- - Preheat oven to 165°C fan (175°C conventional)
- Thoroughly butter your cake pan, especially corners
- Let egg whites reach room temperature - 2. Dry Ingredients:
- - Sift flour and baking powder together
- Gradually mix in sugar
- Create a well in center - 3. Adding Egg Whites:
- - Pour whites into well gradually
- Whisk vigorously for 2-3 minutes until smooth
- Mixture should form ribbons - 4. Finishing the Batter:
- - Stream in cooled melted butter while mixing
- Add almond extract
- Mix until silky and glossy - 5. Baking:
- - Pour batter into prepared pan
- Bake 25-30 minutes until golden
- Test with knife for doneness
- Cool 10 minutes before removing
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Key Tips
- Egg whites keep fresh for 4 days in the refrigerator
- This cake is naturally protein-rich
- The unique texture comes from the special egg white to fat ratio
- No egg yolks make it lighter than traditional sponge
- Moderate baking temperature ensures even rising
My family particularly enjoys this cake for its mild sweetness that allows for customization. Experience has shown that room temperature egg whites consistently produce better results.
Recipe Variations
This versatile cake welcomes many adaptations. Try vanilla, lemon, or orange extract instead of almond. Top with chocolate ganache, buttercream, or homemade jam.
Storage Tips
Store in an airtight container at room temperature for 3-4 days. Unfrosted cake can be frozen for up to one month.
This egg white cake represents the perfect balance of simplicity and indulgence. Its versatility makes it a kitchen staple that adapts to any occasion or season. Converting excess egg whites into such a delightful dessert makes this recipe especially rewarding.
Frequently Asked Questions
- → Can this egg white cake be frozen?
- Absolutely! Keep it in the freezer for up to two months. Make sure it’s entirely cooled and wrapped securely but skip adding the spread before freezing.
- → How can I tell if the cake’s ready?
- Stick a toothpick into the center of the cake. If it comes out clean, it’s done. The top should also be a light golden brown.
- → Which kind of spread works best?
- Feel free to use your favorite spread, like chocolate and hazelnut, cookie butter, or praline—it’s really up to your preference!
- → Can I skip the almond flavoring?
- Sure! Use vanilla extract or another flavor you like, or just leave it out entirely if you prefer.
- → How do I store this cake?
- Keep it in an airtight container at room temperature for up to 2–3 days, away from heat and moisture.