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Lemon and egg white cake

Lemon and egg white cake

Recipe Lemon and egg white cake of 25-04-2014 [Updated on 13-11-2017]

The lemon and egg white cake can come to your rescue if you have millions of egg whites left over from Easter preparations and you want to bring a soft and light dessert to the table. Of all the egg white cakes I've tried, I must say that this is my favorite, it's to be done on purpose, other than recycling! Today we return home, and I leave a beautiful sunny day, a real shame because yesterday we were on the beach and it was too windy to swim, but today would have been the perfect day. Well friends I wish you a good day and I flee to the airport, byebye malta!


How to make egg white and lemon cake

Beat the egg whites until stiff with a pinch of salt

In a separate bowl, mix the sugar, baking powder, flour and grated lemon peel with a wooden spoon.

Separately, mix the water, oil and lemon juice

Then add the two compounds and mix

Add the beaten egg whites and mix gently in a bottom-up motion

The mixture should be swollen and homogeneous.

Pour the mixture into a mold lined with parchment paper

Bake the egg white cake at 180 degrees in a preheated static oven and bake for 30/35 minutes.

Allow to cool, then place the cake on a serving dish and serve


ALBUM CAKE WITH RICOTTA AND LEMON, a sweet which was a really pleasant surprise! A light cake, because the & # 8217dough it is made only with egg whites, without butter. With a ricotta taste like my daughter said, a taste that I really like! With a unique scent of lemon, which gives so much freshness to the dessert and that aroma that if you, like me, love lemon in sweets, you will love it. There egg white pie with ricotta and lemon it is really simple to prepare, it is important to assemble them well egg whites until stiff. Once done, it stays soft for several days. A dessert that you absolutely must mark recipe also because, in addition to being of one crazy goodness, it will come in handy for when you have some left over egg whites, so you have a simple and delicious way to dispose of them. This egg white pie with ricotta and lemon I loved it, I leave you mine here recipe and now let's try to do it together, then let me know if you liked it.

300 g butter
300 g sugar
150 g of flour
150 g of starch
8 eggs
grated zest lemon
1 teaspoon of vanilla extract
1/2 sachet of baking powder
1 pizz. salt

Work the soft butter with a fork until it becomes creamy.
Whip 5 whole eggs + 3 yolks with sugar, put the 3 whites aside and whisk them until stiff with the salt.
Add the cream butter to the egg yolks a little at a time while continuing to whisk, add the lemon zest and vanilla.
Put the sifted flour, starch and baking powder, stirring with a spatula.
Finally add the egg whites.
Bake in a hot oven a 175 ° for 45 minutes, do the toothpick test.
Allow to cool well on a wire rack, preferably overnight, then fill with sweetened whipped cream to taste.
Keep refrigerated before serving.

Lemon mimosa cake

The mimosa cake is a delicious dessert, ideal to prepare on the occasion of Women's Day. This irresistible reinterpretation is enriched with a soft lemon filling, which will give it a unique touch of freshness. Like the most classic recipe: // 836 Mimosa cake, also in this case the surface of the cake is decorated with crumbled sponge cake, reminiscent of the mimosa flower, symbol of Women's Day.

First, start with preparing the sponge cake: take the 4 eggs and divide the yolks from the whites, put them in separate bowls and whip the yolks with 60 g of granulated sugar and the seeds of the half vanilla bean until you get a mixture very fluffy, light and puffy, then add 50 g of 00 flour and 50 g of corn starch previously sifted together with a pinch of salt, then mix well with a spatula or a wooden spoon, making sure that no lumps of flour remain .

At this point, whip the egg whites until stiff and when they are puffy and frothy, add the remaining 60 g of granulated sugar a little at a time and finish beating when the snow is very firm and will have a smooth and shiny appearance. To be clear, if you plant a teaspoon in the middle, it must remain standing.

Now you can add the snow of egg whites to the mixture, even all together, the only trick is to mix with a wooden spoon or a spatula from top to bottom to prevent the whites from falling apart.

Then pour the batter into a 20-22 cm diameter springform pan, greased and floured or lined with baking paper.

If you have any doubts about how to line the mold, at this link you will find a video with some very simple techniques to perfectly line various types of mold.

Bake the sponge cake in the preheated oven in static mode at 180 ° C for 30-35 minutes, or in any case until it is well cooked: to check its cooking, do the toothpick test, inserting a wooden stick in the center of the cake, if it comes out dry and without the creamy dough attached, it means that it is ready and can be taken out of the oven, otherwise put it back in the oven and continue cooking for 5 minutes, then repeat the test.

Once cooked, turn off the oven and let the sponge cake rest for 10 minutes in the oven with the door open, then take it out of the oven and let it cool completely.

While the sponge cake cools, take care of the cream: soften 14 g of gelatin sheets for 10 minutes in a bowl filled with cold water. As soon as it is soft, drain it, squeeze it and put it to melt in a saucepan together with the squeezed lemon juice and as soon as it is well melted, let the mixture cool, then put it in a bowl together with 250 g of yogurt (better at room temperature) and the grated rind of the lemon, then mix well with a hand whisk, making sure that no lumps form.

Proceed by whipping 500 ml of cream (very cold) together with 125 g of powdered sugar, until it is well swollen and soft, then incorporate the mixture of yogurt and gelatin, mixing everything gently with a spatula and making movements circular from bottom to top, so as not to disassemble the compound.

At this point you need to clean up the sponge cake by removing the darker outer layer. Cut the sponge cake into three slices, obtaining three discs of equal thickness, then crumble one of the three discs and keep it aside.

Now you just have to assemble the lemon mimosa cake: line the 20-22 cm mold again with baking paper and place the first sponge cake disc on the bottom.

Pour just over half of the lemon cream over the first disc, level it well with a spatula, then cover with the second disc of sponge cake.

Pour the remaining cream over the second disc, level it well with a spatula, then cover everything with the sponge crumbs kept aside.

Transfer the cake to the refrigerator and let it rest for at least 3 hours or in any case until the cream is well firm, after which the cake is ready to be served! Happy Women's Day!

Lemon and egg white cake - Recipes

But what a beautiful cake, we take note, because the egg whites to be disposed of abound

In fact, in the kitchen nothing is ever thrown away, so all that remains is to recycle, this idea of ​​yours is not bad, nice idea!

Usually when I have some egg whites left I make meringues, your excellent solution!

hello Stefania best wishes for a happy new year. this cake must be very soft .. I save the recipe .. kisses Tittina

Excellent proposal to use egg whites, since I also die a little when I have to throw something away, especially when it comes to food. Very soft and high as I like it, I'll try it as soon as possible ^ _ ^

Throw away? Nooo, nothing is thrown away! :-) Great recipe, who knows what your cake smells like!

there are always egg whites to dispose of! I'll sign this!

Great idea for disposing of egg whites!
and from the photo of the slice it seems very fragrant with all the pieces of peel and very soft.
so I'll stop making meringues when I have any egg whites left. at least I can have a decent breakfast)

Great recipe! After the holidays I always find myself with a huge amount of egg whites in the refrigerator!

What a delight! I love the pies with egg whites. Dear kiss and nice to have you & quottrovata & quot on the net! -D

This cake is a real treat! is beautiful and I guess also very good!

this cake is truly beautiful.

ps. I have included you in the LINKS of my favorite blogs! (
I hope you will do the same =))) here's how, if you like:

What a delicious cake! I love lemon cakes, I sign it right away and in the meantime I add myself to the supporters so I follow you better ^^ kisses kisses

I had never heard the cake with just egg whites. I really like the idea. I'll try it, but I don't have the robot. Do you say that I can anyway? Meanwhile I will follow you so I try a little all your original recipes!

hello Stefania would you like to collect a prize? a kiss Tittina

Finally a new contest! Flour, yeast and imagination in collaboration with Emile Henry has organized an extraordinary contest & # 8220Fruit in the pot & # 8221, where the undisputed protagonist is precisely the fruit, both fresh and dried. The prices? Well I invite you to take a look at the blog, I wait for you

Hi Stefania!
what a slice.
it's a beautiful idea instead of the usual meringues!
then. let's not talk about recycling that recently to dispose of one thing I made three recipes one with the leftover of the other haha ​​I'm becoming an expert, so every recycling interests me eheh
I'm really happy to have discovered this blog ^ _ ^

The choice of the mold is beautiful, this cake just makes you want to eat it: & gt
I am very happy to add to your readers, so I will pass by often :)

I would like to invite you to my first MANI NELLA MANITOBA contest, a collection of recipes with Manitoba flour.
if you like, come and take a look. I am waiting for you.

bye! nice blog, nice cake!

Great !
I am looking for recipes with only egg white for my intolerance to many foods and condiments. I have to replace the butter too. with corn oil. which is fine for me. What do you say, it should be fine?

What an idea. Congratulations on the idea of ​​using egg whites, it also gives the impression that it is a fluffy and light cake.
Pleased to have met you.
A kiss.

beautiful. a very good use of egg whites, as well as beautiful it must be very good.
see you soon,

mammamiaaa che mraviglia, this cake, I save it, the recipe and then I'll tell you, the next bowl of egg whites to recycle. Seeing that white slice makes me gorge to die!

I discovered your blog by chance .. I was looking for a dessert to do with egg whites! the mold is beautiful! I follow you with pleasure (also because I also love quick and easy recipes!)

Claudia & amp Andre's recipes

  • 150 gr flour
  • 100 gr corn starch
  • 150 gr sugar
  • 4 egg whites
  • 150 ml lemon yogurt
  • 100 gr mascarpone
  • 30 ml sunflower oil
  • 1 sachet of baking powder
  • 1/2 lemon flavored vial

Beat the egg whites until stiff, adding the sugar a little at a time. Put the sifted flour with starch and baking powder in a bowl. Work the mascarpone with the yogurt to make it creamy and mix it all with the flour, together with the oil and lemon flavor. Stir to mix, gradually incorporating the egg whites, very gently so as not to dismantle them. Grease a 20 cm diameter round mold, with only the bottom lined with baking paper and turn the mixture inside. Bake at 180 & # 176 for about 30 minutes, lower to 165 & # 176 and continue cooking for another 15 minutes. It disappeared very quickly and I managed to take very few photos, but better than nothing as often happens.

Lemon and egg white cake - Recipes

Fortunately, the egg whites are left over quite often when making pastry, so we have the opportunity to make recipes like this.
It is a really very soft and easy to make cake, which can be stuffed or eaten like this with a simple sprinkling of icing sugar.
By replacing 20-25 g of flour with the same bitter cocoa we get the chocolate version!

  • 3 egg whites (about 100 g)
  • 150 g of sugar granulated
  • 100 g of seed oil
  • 150 g of water
  • 200 g of Flour
  • 1 sachet of yeast for sweets
  • peel of one lemon grated
  • powdered sugar q.s.

In a bowl, mix sugar, oil And water, then add Flour And yeast sifted, the lemon peel grated and mix well.
Gently incorporate the egg whites mounted as snow being careful not to disassemble them.

Pour into a mold lined with parchment paper and bake in a preheated convection oven a 160 & # 176C for 25-30 minutes, checking the cooking with a toothpick.

Once cooled, we have this very soft, light, fresh and "lemon" cake ready to be bitten. just sprinkle it with powdered sugar and serve!

Lemon and egg white cake - Recipes

There Aargau carrot cake It is a well-known dessert in Switzerland. Carrots and kirsch give this dessert a very particular sweet and aromatic note. You can omit the marzipan carrots: the cake is excellent all the same.

6 people

The carrot cake

  • 6 separate eggs
  • 300g of sugar
  • the finely grated rind of a lemon
  • 2 tablespoons of kirsch
  • 300 g of grated carrots
  • 300 g of finely chopped almonds
  • 50 g of cornstarch
  • 1 sachet of baking powder
  • marzipan baby carrots

Freezes it

With the help of the electric whisk, whip the egg yolks with the sugar until a frothy mixture is obtained. Then add the lemon peel and kirsch. Add the grated carrots, almonds, cornstarch mixed with yeast and mix everything well. Finally, gently incorporate the whipped egg whites until stiff. Pour this mixture into a previously buttered 26 cm diameter hinged pan and bake in the oven at 180 & deg for about an hour.
Once cooked, transfer the cake to a serving dish and cover it with the icing obtained by mixing the icing sugar with the lemon. Decorate with the marzipan carrots.

Lemon and egg white cake - Recipes

I always have a large amount of egg whites left over from previous preparations in the freezer, I like to have them available to use in soft breakfast cakes, to be made on the fly and eaten in a flash.
The consistency that whipped egg whites give to desserts, for me, is unbeatable: soft, fluffy, but compact, which does not crumble and melts in the mouth. Perfect. If we also add fresh and juicy fruit to such a light and impalpable mixture, the result can only be extraordinary.

I had read this recipe in a very old issue of the magazine & # 8220cucina moderne & # 8221 and I had cut out the relative page, keeping it in my recipe binder. The other day, leafing through it, it came back under my eyes and I immediately ran into the kitchen to prepare it.
This ALBUMI DONUT is really a cloud of softness, it is scented with lemon, of which it contains both zest and juice and is enriched with many fresh blueberries that tend to slide downwards during cooking, almost creating a sweet jam.
Prepare it for breakfast or a snack, perhaps accompanied by blueberry jam, it will be a simple and delicate cuddle to be granted at any time of the day.

Lemon and egg white cake - Recipe Misya's egg white and lemon cake

The lemon egg white cake is an extraordinarily light baked cake. The cake is made with d & rsquouovo egg whites, while the reds are used for. Related Recipes: Soft cake with egg whites without milk Are you intolerant to milk? You have found the recipe for you! This cake is truly mind-blowing. The apple pie with egg whites and lemon is a very soft pie made only with egg whites and rich in apples and very lemony. Go to content. Login Register.

Lemon Egg White Pie - Recipe Lemon Egg White Pie.

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