Egg White Cake Recipe

Transform leftover egg whites into a light and airy masterpiece! This delightful egg white cake recipe, inspired by nami-nami, is perfect for using up those extra egg whites and satisfying your sweet tooth. Get ready for a fluffy texture and delicate sweetness that will impress your friends and family. Easy to follow instructions and a quick prep time make this recipe a must-try!

Prep Time 15 mins
Cook Time 45 mins
Calories 300.4 kcal
Protein 9g
Rating 2.0 (1 Reviews)
Egg White Cake 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg White Cake

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How to Make Egg White Cake

  1. Preheat oven to 180°C (350°F). Grease and flour a bundt pan.
  2. In a large, clean, dry bowl, beat 6 large egg whites with 1/4 cup (50g) granulated sugar using an electric mixer until stiff, glossy peaks form.
  3. In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/4 cup (30g) potato starch, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Gently fold the dry ingredients into the whipped egg whites in two additions, being careful not to deflate the egg whites.
  5. Melt 1/4 cup (57g) unsalted butter and let it cool slightly. Gently fold the melted butter into the batter.
  6. Pour the batter into the prepared bundt pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

126g

Fat

32g

Carbs

15g

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