Nut cake (made from egg whites)

I can't remember exactly when I made this cake for the first time, but it was definitely after a baking session where I had leftover egg whites and didn't know what to do with them. I kept them in a jar in the fridge, and every time I opened it, I looked at them like a lab experiment and thought, “Well, that's it, I’ll just throw them away; I don’t think I’ll use them for anything.” But I felt a bit guilty. Then I remembered this cake, which I kept adjusting each time I made it. The first time it turned out too dry, the second time too sweet, and then sometimes I added too many nuts or too few. Now I think I’ve found a version that I actually like, even though I’m not a big fan of overly sweet things. It’s quick to make, you don’t need fancy ingredients, and for some reason, every time I bake it, the house smells like childhood, and I feel like someone should come over for coffee.

Alright, just so I don’t forget: the whole process takes about an hour, including washing the dishes, with the cake actually baking for about 35-40 minutes. This is for a standard loaf pan (the classic one, around 30 cm long). You’ll get about 10-12 slices, depending on how thick you cut them. Difficulty… let’s say “easy to medium.” If you’ve ever whipped egg whites, you won’t mess it up badly. It’s more about patience than talent.

I love making it whenever I have leftover egg whites, but not only then. It has a fluffy texture, it doesn’t sink in the middle, and you don’t have to beat egg yolks until your arms hurt. Plus, it’s friendly with whatever you have in the pantry: you don’t need butter, you don’t need cream, it works with less nuts if you don’t have any, and it can even be made without colorful sprinkles, although it looks a bit sad without them. You can make it anytime, to have on hand for coffee or if unexpected guests drop by. I confess, I also make it when I want to quickly get rid of some stray cereal in the cupboard — those cocoa ones that nobody wants anymore, I just throw them straight into the cake, and no one complains.

1. I start with the egg whites. I toss the egg whites (about a glassful, I measure with a simple cup, I don’t bother with grams) into a large bowl and let them sit at room temperature for 10 minutes. If you take them straight from the fridge, they won’t whip as well. I add a tiny pinch of salt, just enough to enhance the flavor. And yes, I use a mixer every time; I don’t have the patience for a whisk. I whip them until they form stiff peaks, but I don’t go as far as making a meringue, just enough to hold well on the whisk.

2. I add the sugar gradually, not all at once, otherwise it won’t dissolve, and it’s unpleasant to bite into undissolved sugar in the cake. I add two or three tablespoons, whip again until the mixture is glossy, and keep going until all the sugar is incorporated. Here you can play around: if you have a large cup, it might turn out too sweet; I never add all the sugar if it seems like too much to me.

3. I pour in the oil gently, like when making mayonnaise, with the mixer on low speed. I don’t use butter; it doesn’t turn out as light. If you add too much oil, it ruins the texture and makes the cake sink, so don’t overdo it. About 50 ml is sufficient.

4. After the oil, I add the vanilla sugar (a must, don’t skip it), the baking powder, and the lemon juice (about what a normal lemon yields, not so much that it stays sour, but not without flavor either). I grate the zest directly over the batter. Don’t use treated lemon zest from the supermarket, as it ruins everything. If I don’t have lemon, sometimes I use orange, but it’s not quite the same.

5. That’s it; I set the mixer aside now. I grab a wooden spoon (not plastic; I don’t know why, but with wood, I feel like I don’t lose the air from the egg whites). I add the flour gradually, one tablespoon at a time, and mix gently, with patience, so I don’t deflate the batter. If you add all the flour at once, it becomes clumpy and dense, and it won’t rise nicely.

6. I line the pan with a bit of oil and flour. If I feel like it or want it to turn out extra nice, I’ll use parchment paper, but often I don’t bother with paper, and the classic method works too. I pour about three-quarters of the batter into the pan, leveling it with the back of the spoon.

7. Now comes the nut part. I throw on a generous layer of nuts (about 100 g, but I don’t weigh them, just whatever fits in my hand), sprinkling them over the batter in the pan. I also add the leftover cocoa cereal, those small round ones from breakfast — not too many, just enough to make an impact when I cut the cake. If you have another type of cereal, give it a try; no drama.

8. On top, I pour the remaining batter. I level it gently, without pressing too hard, so I don’t push everything down to the bottom of the pan.

9. I sprinkle some colorful sprinkles on top, if I have them; if not, I skip this step. I also add another layer of nuts on top (but not too much, just enough to show on the surface so it doesn’t look like a plain cake).

10. I put it in the preheated oven (about 170-180 degrees) and don’t open the door for the first 25 minutes, no matter what. I only check it with a toothpick after half an hour. If it comes out clean, it’s done. If not, it can stay a bit longer; no one will mind. I never go by exact minutes; every oven has its quirks.

11. When it’s done, I let it cool in the pan for at least 15-20 minutes (otherwise it breaks), then I carefully transfer it to a platter or, if I’m in a hurry, directly onto the stovetop rack. I cut slices as I please, but not too thin, so they don’t crumble.

My tips: if you want an even fluffier texture, you can add a tablespoon of sparkling water to the batter (I learned this trick from my mom). Instead of cocoa cereal, you can use raisins or finely chopped dried apricots, but don’t add them directly; dust them with flour so they don’t sink to the bottom. If you want even more flavor, a small splash of rum essence works great, especially if you add a lot of nuts. It pairs perfectly with a bitter coffee or cold milk if it’s summer. It’s not a cake to impress at parties, but if you have people over, watch how the slices disappear.

If you want to create a little menu with this cake, I think it pairs well at the end of a light cream soup or after a meal without too much meat. If you want to play around, you can make mini sweet sandwiches with tart jam or even with fine cream cheese. For breakfast, it goes well with drinkable yogurt.

There are plenty of variations. Once I added a bit of cinnamon and grated apples, but I didn’t like it too much; it got too soggy. Another time I tried using chopped chocolate instead of cereal — and it was okay, although it doesn’t melt evenly. If you want to make it more filling, you can replace half of the flour with whole wheat flour, but expect it not to be as fluffy.

This cake goes best with a strong, black coffee without sugar or, if you prefer the classic style, with a fruity tea. Slightly warmed, it even goes well with a small scoop of vanilla ice cream. I wouldn’t say it’s a holiday dessert, but it works very well for a small family celebration. I also took it to a picnic, cut into cubes, with fruit on the side.

Questions I’ve been asked or have asked myself over time:

1. What do I do if I don’t have a scale for the ingredients?
I don’t always use a scale either. I measure the egg whites, sugar, and flour with the same cup. It doesn’t have to be exact; what matters is that the proportions are roughly equal (about 200 ml for the cup).

2. If I run out of nuts, what can I use?
You can use hazelnuts, almonds, or even raw pumpkin seeds if you like. The taste won’t be the same, but the texture remains nice. You can even skip the nuts altogether if you’re not in the mood.

3. What do I do if I don’t have colorful sprinkles?
Leave them out. They don’t affect the taste, just make it look more cheerful. I only add them when I have them; I don’t chase after them.

4. Can it be made without baking powder?
It might work with just the whipped egg whites, if you’re super careful while mixing, but it won’t rise as reliably. Baking powder helps, especially if you don’t want surprises.

5. Can it be made with less sugar?
Yes, no problem. If you don’t want it too sweet, reduce it by a quarter. Keep in mind that if you have cereal or sprinkles, they also add some sugar.

Approximate nutritional values: for one slice (out of 12), you have about 130-150 calories, but it depends on how big the slice is and how much sugar or nuts you added. Most of the calories come from sugar and nuts, so if you cut thicker slices, keep that in mind. You have about 3-4 grams of protein per slice, around 20-22 grams of carbohydrates, and about 5-6 grams of fat (more if you add a lot of nuts or oil). It’s not a diet cake, but it’s definitely lighter than a cake made with butter and egg yolks. It has protein from the egg whites, but don’t expect to build muscle with it.

How to store it: it lasts two to three days at room temperature in a box or covered with foil. If you put it in the fridge, it dries out and becomes a bit rubbery, so it’s better not to. If you want to reheat it, do it in the oven (not in the microwave, as it gets soggy). You can slice it and freeze it if you want to have it “on hand.” When you take it out, let it sit at room temperature until it thaws.

Ingredients and their roles:
— Egg whites: the base of the cake, providing fluffiness and structure.
— Salt: enhances flavor and helps in whipping the egg whites.
— Sugar: adds flavor and volume, helps stabilize the egg white foam.
— Flour: holds everything together, gives body to the cake.
— Nuts: add crunch and flavor, but also good fat.
— Cocoa cereal: provides a textural contrast, a slight bitter note.
— Oil: contributes to tenderness, replaces butter, makes the cake more moist.
— Lemon juice and zest: balances sweetness, adds fresh flavor.
— Baking powder: helps with rising, prevents the cake from sinking.
— Vanilla sugar: adds a warm flavor; without it, something feels missing.
— Colorful sprinkles: just for appearance, to avoid a dull look.

We mix the egg whites with salt and sugar. We add the oil (in a thin stream), vanilla sugar, baking powder, lemon juice, and lemon zest while continuing to mix. Once we reach this stage, we switch from the mixer to a wooden spoon, adding one tablespoon of flour at a time and gently mixing until all the flour is incorporated. We grease the loaf pan with oil and dust it with flour. We add 3/4 of the batter. We place a generous layer of walnut pieces and cocoa cereal balls on top, then add the remaining batter. We sprinkle colorful sugar balls and another layer of walnut pieces, then bake the loaf until it passes the toothpick test and is beautifully browned. We let the loaf cool in the pan, then remove it, slice it, and serve. Enjoy your meal!

 Ingredients: 1 cup egg whites 1 pinch of salt 1 cup sugar 1 cup flour 100 g walnut kernels 30 g cereal (cocoa balls) 50 ml oil juice and zest of 1 lemon 1/2 packet baking powder 2 packets vanilla sugar colored candies

 Tags:  walnut cake egg white cake