Nonna’s Egg White Cake


Preparation info

  • Difficulty


  • Makes a

    24 cm


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is what Nonna does to use up egg whites after using the yolks in a cream or elsewhere. It is lovely as a cake, but quite special turned into Cantuccini.


  • 4 egg whites
  • 150 g ( oz) sugar
  • 100 g ( oz) butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon rind, yellow part only
  • 100 g ( oz/2⅔ cup) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 50 g ( oz/½ cup) ground almonds
  • 50 g ( oz) potato flour


Preheat the oven to 170°C (325°F/Gas 3). Butter a round 24 cm (9½ inch) springform cake tin and line the base with baking paper.

Using electric beaters, first whisk the egg whites in a bowl until white and snowy. Keep aside. Without washing the beaters whisk the sugar, butter and vanilla in a separate bowl until the sugar has dissolved. Use a wooden spoon to mix in the lemon rind and then the flour, baking powder, ground almonds, potato flour and a pinch of salt. The mixture will be very stiff.

Using a metal spoon, fold one-third of the egg whites into the mixture until evenly dispersed, then gently fold in the rest of the whites. If they are difficult to incorporate give a quick whisk with the electric beaters to mix it all in. Spoon the mixture into the prepared tin and bake for 25-30 minutes or until springy and a skewer inserted in the middle comes out clean. Cool.