Egg white sponge cake is a light and airy cake without a single yolk: the whites are whipped with lemon juice to stiff peaks, then the dry ingredients are sifted straight into them. It's a great way to use up leftover egg whites, for instance after making Easter treats. I've fallen in love with it and this is far from the first time I've baked it, I recommend it.
Egg White Sponge Cake
A light, airy sponge cake with no yolks, made from five egg whites, powdered sugar and flour. A great way to use up leftover egg whites.
Ingredients
Method
- Put the egg whites in a bowl and whip until they form good peaks. Add the lemon juice and keep whipping - at least 5-7 minutes total.
- In a separate bowl, combine the dry ingredients: flour, powdered sugar, sugar and vanillin. Sift them straight into the egg whites.
- Take a spatula and gently fold the mixture until smooth, being careful not to deflate the foam.
- Carefully transfer the batter into a pan greased with vegetable oil and spread it out. Tap the pan on the counter a couple of times to release excess air.
- Bake for 25-30 minutes at 180 °C, until a skewer comes out dry; fresh from the oven, the sponge should be springy. Let it cool, slice and serve. Enjoy your meal!
Notes
This sponge rises purely from the whipped egg whites, so whip them thoroughly and fold in the dry mixture with a spatula rather than a mixer.
Tips
- Whip it long enough: at least 5-7 minutes. The whites need to reach stiff peaks - it's them, not baking powder, that make this sponge rise.
- Add the lemon juice once the whites have already started holding their shape - it stabilizes the foam.
- Sift the dry ingredients in and fold them gently with a spatula - a mixer at this stage will deflate the batter.
- Tap the pan on the counter before baking to release excess air, so the crumb comes out even, without large holes.
- Fresh out of the oven, the finished sponge should be springy, and a skewer should come out dry.
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