Incredible Egg White Cake: Only 3 Ingredients!

Discover the magic of minimalism with this extraordinary three-ingredient egg white cake. This dessert will prove that the simplest recipes can sometimes yield the most impressive results. By harnessing the power of egg whites, you create a light, airy, and cloud-like dessert. The balance of sweet caramel and the delicate meringue is a match made in culinary heaven. Traditionally served as a sophisticated dessert, this cake is often enjoyed after a rich meal. The process involves cooking up a caramel base, creating a meringue, and then baking the cake in a water bath for a perfectly cooked and moist result. Sweet, fluffy clouds in every bite!

What Is an Egg White Cake?

The three-ingredient egg white cake is a simple cake made only from egg whites, sugar, and water. The result is a delicate, cloud-like cake with a caramelized base, a perfect combination of textures and flavors. The Egg White Cake is likely a descendant of the French meringue, which has been around for centuries. The technique of baking a meringue in a water bath, known as a bain-marie, is also a classic French method. The egg white cake is a modern interpretation of these techniques, showcasing the versatility and creativity of these fundamental ingredients.

Tips

• Ensure your mixing bowl and beaters are completely clean and dry. Even a trace of grease can prevent egg whites from whipping properly.
• Egg whites whip better at room temperature.
• Add sugar to the egg whites gradually while whipping to achieve maximum volume.
• Maintain a steady water temperature in the bain-marie to prevent overcooking or undercooking the cake.
• Ensure the caramel is cooled completely before adding the meringue to prevent it from melting.

What If My Meringue Doesn't Form Stiff Peaks?

Ensure your mixing bowl and beaters are completely clean and dry. Any trace of grease can prevent proper whipping.

Why Did My Cake Crack?

Overbaking or temperature fluctuations can cause cracking. It's essential to maintain a steady water bath temperature.

Can I Make This Cake in Advance?

While it's best enjoyed fresh, you can store the cake in an airtight container for a short time. However, the texture might change.

Can I Add Flavorings to The Cake?

While the classic version relies on the pure flavors of egg whites, sugar, and caramel, you can experiment with adding a touch of vanilla extract or lemon zest.

What Kind of Sugar Should I Use?

Granulated sugar is commonly used, but superfine sugar can dissolve more quickly in the egg whites.

How To Store Egg Whites Cake

The cake will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container, so that it doesn’t absorb flavors from elsewhere in the fridge.

How To Make Egg White Cake

Step 1

Step 1

Combine sugar and water in a saucepan.

Combine sugar and water in a saucepan.

Step 2

Step 2

Cook over medium heat until the sugar caramelizes into a golden brown color.

Cook over medium heat until the sugar caramelizes into a golden brown color.

Step 3

Step 3

Carefully pour the caramel into a 22cm baking dish, tilting the dish to coat the bottom evenly. Let cool completely.

Carefully pour the caramel into a 22cm baking dish, tilting the dish to coat the bottom evenly. Let cool completely.

Step 4

Step 4

In a clean, dry bowl, beat egg whites with sugar until stiff peaks form.

In a clean, dry bowl, beat egg whites with sugar until stiff peaks form.

Step 5

Step 5

Gently spread the meringue over the cooled caramel in the baking dish, smoothing the top.

Gently spread the meringue over the cooled caramel in the baking dish, smoothing the top.

Step 6

Step 6

Place the baking dish in a larger roasting pan.

Place the baking dish in a larger roasting pan.

Step 7

Step 7

Carefully pour hot water into the roasting pan to come about halfway up the sides of the baking dish.

Carefully pour hot water into the roasting pan to come about halfway up the sides of the baking dish.

Step 8

Step 8

Bake in a preheated oven at 170°C (338°F) for 40 minutes, or until the meringue is set.

Bake in a preheated oven at 170°C (338°F) for 40 minutes, or until the meringue is set.

Step 9

Step 9

Let the cake cool completely. Run a knife around the edges to loosen. Place a serving plate over the baking dish and carefully invert.

Let the cake cool completely. Run a knife around the edges to loosen. Place a serving plate over the baking dish and carefully invert.

Step 10

Step 10

Remove the baking dish.

Remove the baking dish.

Step 11

Step 11

Cut into slices and serve

Cut into slices and serve