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Egg white cake

This white cake with orange is ideal for take advantage of the egg whites I had in the fridge.

Have done strawberry custard and I had a few clear ones left over. Normally I always take advantage of them by preparing the typical l egg white cake but I wanted to make a change. So I started searching the net, when I saw it I knew it was just what I was looking for and, the truth is, delighted because it is delicious.

There are many recipes, like custard or ice creams, where only the yolks are used. But we should never throw the whites since we can prepare a rich cake for breakfast in a moment.

More information - Strawberry custard / Egg white cake / Dulce de leche custard / Creamy lemon ice cream

Source - Blog Canecositas

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Discover other recipes of: Easy, Less than 1 hour, Cake shop

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  1.   Manuel Sea said

    It has to be very tasty, because the cakes with the flavor leave the orange I like them a lot and the truth is that the idea of ​​taking advantage of the whites is very good. Many times there are recipes that ask you for yolks and I think later with the whites ... uff meringue again hahaha with this option it makes me more want to separate yolks from whites 😛
    Thanks Elena !!!

    1.    Elena said

      Thanks to you, Mar, for seeing us. The truth is that these types of cakes are delicious.
      A greeting.

  2.   chusi said

    I agree with Mar, I never make custards with so many eggs because I don't know what to do with so many whites, this cake looks very good, I'll do it this weekend, Ah, your recipes are great, thanks for sharing.

  3.   Suzanne said

    I have prepared this sponge cake with the leftover whites of the custard and it has been great. I have had problems to mount them because I imagine that the glass had not dried well, you know, the rush. Anyway, very very fluffy and fresh with that orange flavor. Thank you and good luck in the contest, we vote every day….

    1.    Elena said

      Thank you very much, Susana!

  4.   maria said

    Hello Elena, I am delighted with all the recipes, every time I want to surprise with some dessert, I look at your recipes and I always find something, thank you very much for everything.
    Now a doubt. the egg white cake, you can use it as a Genovese cake, to fill or cover .. kisses and thank you.

    1.    Ascend said

      Thank you very much for following us, Maria. We love your comments. Of course, this sponge cake can be used to make a cake, with the filling and the topping that you want the most. It will be delicious. Kisses!

      1.    maria said

        A great success, I made the cake, but instead of orange, because I have a friend who likes fruit, I made it with chocolate and nuts, and it came out yummy. Thank you very much girls for your recipes, you help us a lot .. A thousand kisses.

        1.    Irene Thermorecetas said

          What a nice change Maria! This is how it is done. Thanks for the suggestion. All the best!

  5.   Marisa said

    I love your recipes! One question: clearly, to raise them, don't you give them heat?

    1.    Mayra Fernandez Joglar said

      Hi Marisa:

      No, it is not necessary to heat them. Only with the butterfly is enough to raise them and that they have enough air to make the cake spongy.

      Another different thing is that you have to make a Swiss meringue to fill or make decorations. In this case, they must be raised with temperature.