Nonna’s Egg White Cake

Name: Nonna’s Egg White Cake
Yield: Makes a 24 cm (9½ inch) cake
Cuisine: Italian
Ingredients: 1 teaspoon baking powder; 50 g (1¾ oz/½ cup) ground almonds; 1 teaspoon finely grated lemon rind, yellow part only; 100 g (3½ oz/2⅔ cup) plain (all-purpose) flour; 50 g (1¾ oz) potato flour; 4 egg whites; 150 g (5½ oz) sugar; 1 teaspoon vanilla extract; 100 g (3½ oz) butter, melted

Preparation info

Makes a
24 cm
cake

Difficulty
Medium

Appears in

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.

Ingredients

4 egg whites
150 g (5½ oz) sugar
100

Europe
Italy
Cake
Mediterranean
Vegetarian

Method

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 a