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I made this egg white cake for take advantage of the leftovers from other recipes. And, the truth is that we loved it. Remains very juicy And like almost all the desserts we make at home, it disappeared in the blink of an eye.
Usually I freeze the whites to use them in sorbets, but they seemed like a lot to me. I had heard that biscuits of this type were Very rich and I wanted to try. And, the truth is that it has been a success.
My older princess liked it so much that she is already asking me to do the next one. I recommend it for what spongy and juicy that remains.
More information - Lemon sorbet with egg white
Adapt this recipe to your Thermomix model
Friends CHEFS
Prepare the cake in Santiago and it is a DELICIO thanks to you and your magnificent recipes that come to me every day and give me a thousand ideas to cook. Thank you very much
Hello, I wanted to ask you what was the recipe that you made and that the egg whites were left over, that's why you took advantage of them and made this egg white cake, thank you
Cali, when I make strawberry custard or the chocolate volcano, I freeze the leftover whites to make a whites cake another day or I don't freeze them and make them that same day.
Another of the recipes that leave the 6 whites is that of quesillo, a dessert very similar to flan made with condensed milk.
Hi David, I really want to make the quesillo. Let's see if I cheer up and do it soon.
Good idea to freeze the whites. One more thing in the freezer. Thanks
I'm going to make this cake for a snack, to take advantage of the yolks, tell me a recipe. Thank you.
Snow with the yolks you can make a yolk cream to fill any cake or put on it and caramelize it later. The recipe comes in the index in the pie of San Marcos.
A greeting
hello girls I hope you answer me a question…. I made the egg white cake and you know what happened to me that the dough that came out was very little and that I followed the recipe to the letter because it would be ???? I don't know if because the eggs were small ??? Anyway now it's in the oven to see what comes out of there a greeting
Hi Maria, I use "L" size eggs. I hope that even if it is little dough, it turns out delicious. You will tell us. All the best.
I kept a thin cake, the truth is that the eggs were small but that if my little one loved it, he put a little icing sugar on it but that was very very good ah and I forgot the apple quickly I was very good and you do not see my couple ate almost everything watching TV thank you very much for your recipes, you are fantastic ...
Thank you very much, Maria and I am glad you liked them. I hope that next time you will be more chubby. All the best.
Hello!!! First of all tell you that I love your recipes, I am encouraging myself to cook more thanks to them .. well what iva… instead of putting the 6 whites .. if we put 3 whole eggs, it remains =? esque in some recipe they had told me that it gave =…. but well I just in case I ask .. hehe. a greeting and congratulations on this page
Lorena I have never really tasted it but I imagine it might be good because I have heard it too.
If you try, tell us how.
All the best
Hello thanks for this blogging. Every day I check to see if you have posted a new recipe. I'm not good at innovating recipes so I need someone to give me recipes to dare to cook.
I have frozen whites and I would like to make this cake. My question is that if I have to defrost the whites before putting them in the TM. And if so, how to do it?
Thank you
Mamen I would defrost them first by leaving them out of the freezer for an hour or depending on how you see them, and then I would make the cake.
Hello this morning I made some custard and then I made this cake, but it came out very thin to me as Maria Limon comments, what a shame, well I have to try it yet, but it does not have a very good presence, what could have happened?
Cali, how angry. How was the cake at the end? I don't know what could have happened to me I stay like in the photo and above all the best how fluffy it came out.
The cake with a very rich flavor, but of course it came out very ugly, well again it will be, by the way, that it is already good to be able to print, great, as you are, SUPER !!!!!!!!
Thank you Cali, I am glad that you like printing and that it is practical for you. I hope next time you get the great bun.
All the best
Hello Silvia! What a good idea to freeze the egg whites I had no idea what could be done, I don't know if you have the recipe for the "yolks" because only the yolk is used but I have prepared them as it comes in the book and they don't set well, If you hang it, I know what to do with the clear ones. Thank you for your dedication to this wonderful blog.
Conchi, I have the recipe for yolks from the book like you, if I find another I will try it and I'll tell you about it.
All the best
I'm going to prepare it for a friend who has a lactose allergy .... instead of butter I'll put oil !!!!! I'll tell you ... almost all the cakes have milk, yogurt or cream so this is a luxury for these
Hi, how are you? I have a problem I made a cake and I have 8 clear joints, something happens and something else is the normal flour or cake, thank you …………………….
Sandra, you can like the cake are 6 clear, take a tablespoon and do it with the rest, or increase the ingredients a little and see how it comes out. The flour for the cakes I usually use the pastry flour and if it is normal I pulverize it a little more in the thermo and there is already finer pastry.
I made the egg white sponge cake, I covered it with sugar and cinnamon like in the bica and it was very rich although a little low, my intention was to fill it with feijoa and apple jam (which I also made yesterday) but I couldn't open it; Next time I will do it in a smaller or larger mold and cook it less because it gave me the impression that it dried up a lot; nothing to do with the »white to orange» which was so juicy.
hello xicas !! I am delighted with your recipes, and now you put recipes every day, you have me 'hooked', lol. I wanted to ask you, what size should the mold be so that it does not come out thin, so that it comes out chubby and delicious?
Another question: could you substitute butter for olive or sunflower oil?
thank you very much for everything
The same question always arises ... if the mold is made of silicone and it is not the first time I have used it, do I also have to grease it?
Thank you, as always!
Yes Erika, that doesn't hurt and you prevent yourself from sticking.
hello xicas !! I am delighted with your recipes, and now you put recipes every day, you have me 'hooked', lol. I wanted to ask you, what size should the mold be so that it does not come out thin, so that it comes out chubby and delicious?
Another question: could you substitute butter for olive or sunflower oil?
thank you very much for everything
Make it in a plum-cake mold that comes out chubby and to substitute the butter, use sunflower.
Hello Silvia, I wanted to ask you a question, I have read that you have ever frozen the whites, how have you done it? Have you put them in a glass jar or in a tupper? And to defrost them, you leave them at room temperature and that's it?
Thanks, and congratulations on the recipe, I've tried it several times and it always comes out delicious.
Your recipe is very good!
Well done!
Hello, I have frozen egg whites and I would like to spend them on the cake. My question the mold of what size is it? Thanks and congratulations on the bolg, I love it
Thank you very much, Juani 🙂
In one of 22 cms it will look good on you.
A hug!