Cartier Masthead Final Weeks

Egg white easy to make cake!

Giulia Porro

I’m not sure I’ve encountered many cakes made with just egg whites in Australia, but in Italy it is very common.

I dare say it is because we utilise so many yolks to make zabaglione and gelato,and we get quickly bored with meringues. There are only so many you can eat.

So we come up with many ways to recycle those poor old egg whites that are left in the fridge for ages (and then end up in the bin). But hey, here’s a tip for you: egg whites can be frozen for up to 3-4 months! As soon as you crack open the egg and separate it from the yolk, add a pinch of salt and freeze them in an airtight container.

Second hint: always write how many egg whites you have frozen. This will help when you then have to defrost them and you need to know how many there are! Weighing them also works, but it is often not clear what size egg a recipe calls for and weights of eggs vary from country to country.

But back to the cake: so simple and so quick to make. Mix it all together with a whisk (no electricity involved!) and chuck it in the oven. It will do the rest, and just when you are starting to get hungry, out will pop the cake, ready to eat!

As always… enjoy!

what you need

200g of egg whites (should be about 6, 7 eggs)
180g of butter
250g of flour
30g of corn flour
130g of caster sugar
Zest of 1 lemon
About 1 tsp of ground cardamom (optional)
1 tbsp of baking powder

what to do

Whisk the butter and sugar together until creamy and fluffy.
Add the grated zest of one lemon and the ground cardamom.
Whisk the egg whites until stiff in a separate bowl, then gently add them to the sugar-butter mixture.
Add the flour and the baking powder (sifted) one spoonful at a time, gently whisking it all together.
Lightly grease and flour a 24cm cake tin and pour the mixture in.
Bake for 40 minutes at 180 degrees in a preheated oven .
When cooked ( always check by inserting a knife into the cake – it should come out clean if the cake is ready ), remove from the oven, let it cool and sprinkle with icing sugar.

Giulia Porro

Giulia Porro is a food lover, a wine lover, a travel lover – anything else? Yes the author of the food blog Love at Every Bite. She does not consider herself any kind of expert in the kitchen, just a sucker for anything containing vanilla and with the word pizza in it. Having left Europe to return to her home country Australia, her nostalgia is easily overcome – by cooking (and of course eating). More about the Author