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Surely it's happened to you at some point... You've made a custard, a crème brûlée, or some other dessert, and you have leftover egg whites. If you have at least five egg whites and don't know what to do with them, don't hesitate to prepare this simple recipe. egg white cake.
It also has almonds. To make the cake lighter, just use almonds peeled. If you prefer it like mine, put them in unpeeled.
Here's the link to another egg white sponge cake, this time without almonds: egg white cake
Egg white and almond sponge cake
Great recipe to use up leftover egg whites from other preparations.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 275
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100 g of almonds with skin
- 110 g of sugar
- Egg whites 5
- 100 g flour
- 100 g of melted butter
- 1/2 envelope of royal type baking yeast
- Sugar sticks for decoration
Preparation
We preheat the oven to 170º and prepare our springform pan, about 22 centimeters in diameter.
We chop the almonds in a food processor.
We reserved them.
We beat the egg whites with a whisk or a food processor.
To these already whipped egg whites we add the chopped almonds, flour and butter.
We mix.
We add the yeast and finish integrating everything.
We place our dough in the mold we prepared at the beginning. We place some sugar sticks on the surface.
Bake at 170º for approximately 30 minutes.
More information - Egg white cake