Lemon Egg White Cake

Lemon Egg White Cake

Written by Wetta on in Cakes
Servings: 12Cook time: 32 minCalories (per serving): 173 kcal

Ingredients

  • 220 g flour
  • 130 g sugar
  • 90 g sunflower oil
  • 110 ml water
  • 50 ml lemon juice
  • 1 packet of yeast
  • 3 egg whites
  • grated lemon zest

Directions

  1. Line the cake pan with parchment paper, or grease it with butter and dust it with flour. I used a 24-cm-diameter cake pan like this one, which you can easily order on Amazon (Click here).

  2. Let's start by pouring the water, lemon juice, and oil into a bowl.

  3. While mixing, add the sugar, then slowly incorporate the sifted flour and baking powder.

  4. While the mixer is running, preheat the oven to 180°C in conventional mode and beat the egg whites to stiff peaks with an electric mixer.

  5. Gently fold the beaten egg whites into the batter, using a bottom-to-top motion.

  6. Add the grated lemon zest as well.

  7. Pour everything into the cake pan you prepared earlier, and if the oven is at the right temperature, bake for about 30–35 minutes.

  8. Always do the toothpick test, and when it comes out dry, take it out of the oven. I recommend waiting a few hours before eating it. The cake tastes even better at room temperature!

Happy Monday, everyone! Today I’m sharing a recipe for lemon egg white cake! I love bringing the dessert I make over the weekend into your homes every Monday! I like to think that I’m bringing you at least a little bit of happiness on this awfullyyyyy bad day! Today I’d like to share another version of the egg-white cake with you. It’s a type of cake I’ve been making a lot lately because it turns out incredibly light and is perfect for any occasion. I definitely recommend it in the morning—it gives you a phenomenal energy boost!

Another advantage of these cakes is that you can use leftover egg whites from other recipes (such as custard or shortcrust pastry).