Egg white cake with nuts and dried fruits

Meringue Cake with Nuts and Dried Fruits

I started saving the leftover egg whites from other recipes and putting them in the freezer, especially after seeing how easily I could use them later. A few days ago, I had enough for a cake and, with some dried fruits and nuts, it turned into a dessert I make quite often.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes (depending on the oven)
Servings: one rectangular loaf pan
Difficulty: easy
Recipe type: dessert, homemade cake, ideal when you have leftover egg whites

Ingredients

10 egg whites
12 tablespoons sugar
7 tablespoons oil
12 tablespoons all-purpose flour (without additives)
10 g baking powder
2 tablespoons cocoa powder
5-6 walnuts (kernels)
100 g dried fruits (pears, apricots, plums, dates, partially rehydrated and finely chopped)
a pinch of salt
rum essence
vaniila essence

Preparation Method

1. If using frozen egg whites, let them thaw completely at room temperature. The egg whites need to be at room temperature to whip well.

2. Place the egg whites in a large bowl and add a pinch of salt. Beat them with a mixer until you achieve a stiff foam.

3. Gradually incorporate the sugar, one tablespoon at a time, continuing to beat until the mixture is shiny, firm, and does not flow from the bowl.

4. Slowly add the oil while mixing on low speed. Add the baking powder, then add 8 tablespoons of flour, mixing just enough to combine.

5. Set aside a cup of the mixture. Mix it separately with the 2 tablespoons of cocoa until no lumps remain.

6. To the remaining mixture, add the other 4 tablespoons of flour, then the vanilla essence and rum essence to taste. Mix briefly to combine.

7. If the dried fruits are very dry, soak them in warm water for a few minutes, then drain and finely chop. Do the same with the nuts – chop them into not very small pieces.

8. Grease the loaf pan with oil and dust with flour. Pour the white mixture into the pan. On top, spoon the cocoa mixture to cover the surface as much as possible.

9. With the tip of a spoon, gently swirl the batter from side to side to create a marbled effect.

10. Sprinkle the chopped dried fruits and nuts over the entire surface. There’s no need to push them into the batter – they will sink on their own during baking.

11. Place the pan in the preheated oven on low heat. Bake for about 40 minutes, or until a toothpick test comes out clean. The time may vary depending on the oven and the size of the pan.

Why I make this recipe often

Every time I have leftover egg whites from other recipes, I set them aside for this cake. It’s quick to make, and I can change the flavor depending on what I have at home – fruits, nuts, flavors. The cake comes out light, not too sweet, and doesn’t dry out quickly.

Tips and Variations

Tips

Egg whites need to be whipped very well for volume. Use a large pan so it doesn’t overflow. If the fruits are too dry, rehydrate them a bit before adding.

Substitutions

You can use any dried fruits you have on hand. The walnuts can be replaced with almonds or hazelnuts if you don’t have plain walnuts.

Variations

You can add raisins, cranberries, or just use cocoa without fruits if you want a simple marbled cake. For a more intense flavor, use grated citrus zest instead of essence.

Serving Ideas

It’s good plain, alongside coffee or tea. It can be sliced for a snack or breakfast.

Frequently Asked Questions

Can I use fewer egg whites?
Yes, but adjust the quantities for the other ingredients and use a smaller pan.

What do I do if I don’t have dried fruits?
The cake turns out well without them, or you can use just nuts or chocolate pieces.

Can I freeze the cake after baking?
The egg white cake keeps best in the refrigerator, wrapped, for a few days. I do not recommend freezing, as the texture changes.

Do I have to swirl the cocoa mixture?
No, but this gives it a marbled appearance. You can leave it in two distinct layers if you prefer.

What can I substitute for rum/vanilla essence?
You can use any other flavor you prefer, or even omit it if you don’t want any.

Nutritional Values

Approximately, one slice from 12 servings has about 130-150 kcal, of which 5 g fat, 22 g carbohydrates, and 3 g protein. The values depend heavily on the type and amount of dried fruits used.

Storage and Reheating

The cake can be stored at room temperature, covered, for up to 3 days. If you want it to last longer, you can keep it in the refrigerator, but let it reach room temperature before serving. I do not recommend reheating in the oven or microwave, as it dries out easily.

 Ingredients: 10 egg whites 12 tablespoons of sugar 7 tablespoons of oil 12 tablespoons of flour (I used regular flour, from the mill, without additives) 10 g baking powder 2 tablespoons of cocoa 5-6 walnut halves 100 g dried fruits, partially rehydrated a pinch of salt rum essence vanilla essence

 Tags:  check meringue cake fruit cake