Nonna’s Egg White Cake

Preparation info
  • Makes a

    24 cm

    • Difficulty


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.


  • 4 egg whites
  • 150 g ( oz) sugar
  • 100


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