Egg White Cake and Powdered Sugar

As receitas lá de casaReviews(2)
Marielle S.: "This recipe was a complete debacle for me. Maybe…" Read More
5Ingredients
720Calories
65Minutes

Made with only egg whites, this cake is still dense and moist. Top with powdered sugar or eat a slice alongside your favorite fruit and whipped cream.

Ingredients

  • 250 grams flour
  • 250 grams powdered sugar
  • 125 grams butter
  • 6 egg whites
  • 1 teaspoon baking powder

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Grease a rectangular pan with butter, and sprinkle with flour. Set aside.
  3. Whisk the egg whites to a stiff peak. Set aside.
  4. In a bowl, beat the butter and sugar until creamy.
  5. Gradually, add the flour and baking powder, and mix completely.
  6. Add to this mixture, one or two tablespoons of the beaten egg whites, until the batter gets smooth.
  7. Add the remaining egg whites, without mixing, engaging in circular movements from the bottom up.
  8. When the mixture is homogeneous, put in the cake pan, and bake for about 40 minutes.
  9. Do the toothpick test, remove from oven, and unmold.
  10. Allow it to cool, and cover with powdered sugar.
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NutritionView more

720Calories
Sodium17%DV400mg
Fat40%DV26g
Protein24%DV12g
Carbs37%DV111g
Fiber8%DV2g

PER SERVING *

Calories720Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat16g80%
Trans Fat
Cholesterol65mg22%
Sodium400mg17%
Potassium160mg5%
Protein12g24%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate111g37%
Dietary Fiber2g8%
Sugars62g124%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Marielle S. 1 Aug 2015
This recipe was a complete debacle for me. Maybe it was a mistake to try to do steps 4-7 in a KitchenAid? "Until the batter gets smooth" never happened, and I ended up having to dump all the yolks in just to get the mixture moist enough to even attempt baking. It turned out like over-sweet pound cake.
Ladonna M. 28 May 2015
I love that this recipe only calls for egg whites. I try to stay away from the yolk as often as possible. It bakes moist and the cake tastes smooth. Only covering it was powdered sugar is good but left me wanting a little more. This cake recipe is so good, it deserves a really good topping such as icing or even fresh fruit (it's great with cut strawberries.)