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This delightful egg white cake combines light, airy texture with rich chocolate spread for an irresistible dessert. The recipe transforms leftover egg whites into a sophisticated pastry, balancing the delicate almond-scented sponge with smooth chocolate spread. The result is a remarkably tender cake that appeals to both casual bakers and dessert enthusiasts.
After multiple test runs in my home kitchen, I've found this cake to be perfect for impromptu afternoon treats. When stored properly in an airtight container, it maintains its wonderful moisture for several days.
Essential Ingredients Guide
- 80g cake flour: Use fine-milled flour for the most delicate texture
- 160g sugar: The higher sugar ratio creates a delicately crisp, caramelized crust
- 4 egg whites (120g): Room temperature whites blend more smoothly
- 80g melted butter: Use quality unsalted butter, slightly cooled
- 2 teaspoons baking powder: Ensures proper rise
- 1 dash bitter almond extract: Enhances flavors subtly
- Premium chocolate spread: Choose high-quality spread for best results
Step-by-Step Instructions
- 1. Initial Setup:
- - Preheat oven to 165°C fan-forced (175°C conventional)
- Thoroughly grease baking pan, especially corners
- Let egg whites reach room temperature - 2. Dry Ingredients:
- - Sift flour with baking powder
- Gradually mix in sugar
- Form well in center - 3. Adding Egg Whites:
- - Pour whites into center well
- Whisk vigorously 2-3 minutes until smooth
- Mixture should form ribbons - 4. Finishing Batter:
- - Stream in cooled melted butter
- Add almond extract
- Mix until silky and glossy - 5. Baking:
- - Pour batter into pan and level surface
- Bake 25-30 minutes until golden
- Test with knife for doneness
- Cool 10 minutes before unmolding
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Key Tips
- Egg whites keep fresh up to 4 days refrigerated
- High protein content from egg whites
- Unique texture from specific fat-to-white ratio
- Lighter than traditional sponge cakes
- Moderate baking temperature ensures even rising
This cake has become a family favorite due to its mild sweetness that allows for customization. Experience shows that room temperature egg whites consistently produce better results.
Recipe Variations
The recipe is highly adaptable. 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 perfectly balances simplicity with indulgence. Its versatility makes it a kitchen staple that adapts to any occasion or season. Converting surplus egg whites into such a delightful dessert makes this recipe especially rewarding.
Frequently Asked Questions
- → Can this cake be frozen?
- Yes, it keeps well in the freezer for up to 2 months. Let it cool completely before wrapping it tightly, without the spread filling.
- → How can I check if the cake is done?
- Stick a toothpick into the center of the cake. If it comes out clean, it’s ready. The top should look lightly golden.
- → Which type of spread works best?
- Feel free to use your favorite—chocolate hazelnut, cookie butter, or even praline. It’s totally up to you!
- → Can I substitute the almond extract?
- Absolutely! You can use vanilla extract or any flavor you prefer. Skip it entirely if you want.
- → What’s the best way to store this cake?
- Keep it in an airtight container at room temperature. It’ll stay fresh for 2-3 days as long as it’s out of direct light and humidity.