Best Vanilla Egg White Cake Recipe (VIDEO)
Meat the best Vanilla egg white cake recipe. This white cake is delicious, moist and fluffy, perfect for breakfast or as a snack. Plus, it’s super healthy and packed with egg protein!
Vanilla Egg White Cake is a tall, soft, and moist cake, prepared without butter and oil. Perfect for using up any egg whites left over from previous preparations.
Since nothing was thrown away in our house, my mom prepared this cake with the egg whites leftover after having used many yolks in some other recipes, such as carbonara or custard. I remember waking up in the morning to the smell of this freshly baked cake. I used to get out of bed quickly because I was looking forward to having my breakfast. And, if this vanilla cake is delicious while still warm, if you allow it to cool to enjoy the day after, it is even better.
And the other great thing is that it’s a very easy recipe, with just a few ingredients. This version is filled with hazelnut spread, for a delicious and healthy breakfast. Try this recipe, I’m sure it will become your favorite breakfast cake.
Watch the Vanilla Egg White Cake Video Tutorial
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Ingredients for Vanilla Egg White Cake
The ingredients for this recipe are so simple. You probably already have everything you need in our kitchen. This is everything you need to make the best Vanilla Egg White Cake (Affiliate links):
- Egg whites – This is a great recipe to use any egg white left over from the previous recipe.
- White granulated sugar
- Flour 00 – You can replace this flour with Cake Flour. Cake flour is a low-protein flour and yields a tender vanilla cake. Do not use all-purpose flour because the cake will taste like white bread.
- Vanilla extract
- Baking powder
- Butter for greasing
- Hazelnut spread
- Powdered sugar to garnish
Tools you will need
- Springform pan – I used a 24 cm springform pan with 7 cm tall walls
- Electric hand mixer
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How to Make the Best Vanilla Egg White Cake
Whip. In a large bowl, whip the egg whites with an electric whisk on medium speed. When the egg whites are almost completely whipped, add the sugar a little at a time, continuing to whip on high. Don’t forget… whip the egg whites with the sugar until soft peaks form.
Tips and Tricks
For an excellent result of this cake, it is essential to beat the egg whites with the sugar until stiff: we will understand that they are ready when, by tipping the bowl, the egg whites do not slide down, or if by putting a teaspoon in the center of the mixture, it remains perfectly straight.
Stir. Add the flour to another smaller bowl. Add a tablespoon of whipped egg whites and mix. Repeat with 2 to 3 more tablespoons of egg whites. In this way, you will obtain a kind of batter that will be easy to mix with the egg whites. Take back the bowl with the whipped egg whites. Add the vanilla extract, baking powder, and flour batter. Incorporate everything well, mixing slowly from the bottom up so as not to disassemble the egg whites.
Bake. Grease a 24 cm diameter cake tin with a bit of butter and flour it well. I prefer to use a spring form pan, but it’s not essential because the cake will come away perfectly from the sides during cooking. Transfer the mixture to the springform pan and level the surface with a spatula or spoon.
Bake in a preheated oven at 190 °C for 35–40 minutes. The cake will be cooked when a toothpick inserted in the center comes out clean and dry. If during cooking you notice that the cake takes on too much color, cover it with aluminum foil until the end of cooking.
Allow to cool. Remove the cake from the oven and let it cool for about 1 hour.
Tips and Tricks
Immediately invert the pan and allow the cake to cool completely, in this way the cake will remain moist and soft inside.
How to Serve the Vanilla Egg White Cake
When the cake has cooled, cut it in half horizontally. Remove the top half, spread the hazelnut spread on the bottom halves, and reseal with the other half. Sprinkle with powdered sugar and slice. Your Vanilla Egg White Cake is ready to be enjoyed!
Vanilla Egg White Cake Storage Instructions
You can keep this egg white cake at room temperature for 1–2 days or 5 days in the refrigerator (it’s also delicious cold!). I also tried freezing it for 1 month and, once it was thawed at room temperature, it was still delicious!
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Best Vanilla Egg White Cake Recipe (VIDEO)
Equipment
- 1 24 cm diameter springform pan
- 1 Electric hand mixer
Ingredients
- 500 g Egg whites
- 250 g White granulated sugar
- 150 g Flour 00 or Cake Flour + more for dusting the springform pan
- 1-2 teaspoons Vanilla extract
- 16 g Baking powder 1 sachet
- Butter for greasing
- 5 tablespoons Hazelnut spread
- Powdered sugar to garnish
Instructions
- Preheat the oven to 190 °C.
- In a large bowl, whip the egg whites with an electric whisk on medium speed. When the egg whites are almost completely whipped, add the sugar a little at a time, continuing to whip on high. Don’t forget… whip the egg whites with the sugar until soft peaks form.
- Add the flour to another smaller bowl. Add a tablespoon of whipped egg whites and mix. Repeat with 2 to 3 more tablespoons of egg whites. In this way, you will obtain a kind of batter that will be easy to mix with the egg whites.
- Take back the bowl with the whipped egg whites. Add the vanilla extract, baking powder, and flour batter. Incorporate everything well, mixing slowly from bottom up so as not to disassemble the egg whites.
- Grease a 24 cm diameter cake tin with a bit of butter and flour it well. I prefer to use a spring form pan, but it’s not essential because the cake will come away perfectly from the sides during cooking. Transfer the mixture to the springform pan and level the surface with a spatula or spoon.
- Bake for 35–40 minutes at 190 °C, until lightly browned. The cake will be cooked when a toothpick inserted in the center comes out clean and dry. If during cooking you notice that the cake takes on too much color, cover it with aluminum foil until the end of cooking.
- Remove the cake from the oven and let it cool for about 1 hour.
- Immediately invert the pan and allow the cake to cool completely, in this way the cake will remain moist and soft inside.
- When the cake has cooled, cut it in half horizontally. Remove the top half, spread the hazelnut spread on the bottom halves, and reseal with the other half. Sprinkle with powdered sugar and slice.
- Your Vanilla Egg White Cake is ready to be enjoyed!
