Extra Fluffy 12 Egg Whites Cake (4-Ingredients Only)

This Egg Whites Cake requires only four ingredients to make an extremely fluffy cake; whipped egg whites, flour, sugar, and baking powder. The egg whites and baking powder both help the cake rise during the baking process while the flour adds structure. While simple to make, this egg white cake makes a fantastic dessert, similar to angel food cake, and can be dressed with an array of toppings.

To make this egg white cake, you begin by sifting the flour and baking powder into a bowl, and stirring in the sugar. Then, you whip the egg whites until they form stiff peaks before folding it into the flour mixture. Finally, it is baked in the oven and then once cooled, it is dusted with powdered sugar before serving. This simple cake will likely become a staple whether you want to enjoy it with powdered sugar or the addition of fresh fruit like strawberries and whipped cream.

What is Egg White Cake?

This egg white cake is a four-ingredient cake with a light and fluffy texture, similar to angel food cake. Egg whites are often used in cakes as they help create a fluffy texture while also incorporating air into the cake and helping it rise. As with this cake, the egg whites are whipped to stiff peaks, which is essential for helping the cake rise and giving it its spongy quality.

Pro Tips

• Before starting to make your cake, bring the egg whites to room temperature as they will whip better than if they are cold from the fridge.
• Make sure that your bowl and beaters are very clean before you begin whipping the egg whites as any residue may inhibit the egg whites from whipping correctly.
• Line the cake pan with parchment paper so that the cake comes out of the pan cleanly.
• You will know the cake is properly baked when it turns light golden and has risen. You can also insert a skewer into the middle to see if it comes out clean.

What to Serve with Egg White Cake?

This egg white cake only needs a dusting of icing sugar to be ready to serve, but you can also serve it with fresh fruit or berries, whipped cream, ice cream, or raspberry coulis. It is particularly wonderful served with fresh strawberries and whipped cream for a take on strawberry shortcake in the summertime.

Can I Use Liquid Egg Whites Rather Than Whole Egg Whites?

Yes, liquid egg whites from a carton would work well as a replacement for the whole egg whites in this cake recipe. They are convenient and eliminate you having to separate the egg whites and yolks yourself. The carton you buy will indicate how many liquid egg whites you need to replace a single egg white.

What Can I Do With Leftover Egg Yolks?

When you make this egg white cake, you will inevitably have egg yolks left over after you separate the eggs. Fortunately, egg yolks have a multitude of uses. You can incorporate them into your morning scrambled eggs or use them in carbonara. They can also go into other dessert recipes where you only need egg yolks, such as lemon curd or custard.

Can I Turn This Cake into Cupcakes?

Yes, if you would like to have cupcakes, this fluffy cake would work well for that. Simply divide the batter between line muffin cups and bake them in the oven. They will likely require less time to bake so you will want to keep a close eye on them. Once they are cooled, you can garnish them with your favorite frosting or even whipped cream.

How to Store Egg White Cake

You can store this egg white cake at room temperature in a cake caddy or on a plate covered with plastic wrap. It should stay fresh for up to 3 days.

How to Make Egg White Cake

Sift the flour and baking powder into a bowl. Stir in the sugar.

In a separate bowl, beat the egg whites until they form stiff peaks. Fold them into the flour mixture until combined.

Pour the batter into a parchment-lined round baking tin. Bake it in a 360 F (180 C) oven for 40 minutes.

Allow the cake to cool before dusting it with icing sugar and serving it.