Meringue cake (light and refreshing)

Egg White Cake: The Fine and Refreshing Delight

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 45-55 minutes
Number of servings: 8

This egg white cake is a simple yet sophisticated recipe, perfect for impressing guests or treating yourself on a warm afternoon. With a fine texture and a refreshing lemon flavor, this cake will quickly become a favorite in your kitchen.

Ingredients:
- 150 g unsalted butter, at room temperature
- 200 g sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (or lime for a more exotic taste)
- 6 egg whites (from large eggs)
- 100 g flour
- A pinch of salt

Step by step:

1. Preparing the ingredients: Start by gathering all ingredients at room temperature. Make sure the butter is soft for easy creaming with the sugar. The lemon (or lime) zest will add a note of freshness, so choose organic, unwaxed lemons for an intense flavor.

2. Creaming the butter: In a large bowl, use an electric mixer to cream the softened butter with the sugar, vanilla extract, and lemon zest. Continue mixing until the mixture becomes creamy and fluffy. This step is essential for incorporating air into the cake, ensuring it will be light and airy.

3. Beating the egg whites: In another clean, dry bowl, beat the egg whites with a pinch of salt. Use an electric mixer on medium speed, gradually increasing the speed. Beat until the egg whites form soft peaks. Then, gradually add the remaining sugar, continuing to beat until you achieve a glossy and firm meringue. This step is crucial for giving the cake the desired structure.

4. Combining the ingredients: With a spatula, fold in one-third of the egg whites into the butter mixture, mixing gently to incorporate. Then, add the sifted flour, mixing carefully again. Continue to fold in the remaining egg whites, mixing gently until the mixture is homogeneous. It is important not to overmix, to avoid losing air from the egg whites.

5. Baking: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Pour the mixture into the tray evenly, using the spatula to smooth the surface. Bake the cake for 25-30 minutes or until it turns golden brown and a toothpick inserted in the center comes out clean.

6. Cooling: Once the cake is baked, let it cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. This step is essential for achieving the perfect texture and preventing moisture.

Serving suggestions: You can serve the cake plain, dusted with powdered sugar, or alongside vanilla ice cream for a delicious contrast. Enhance its flavor with a fresh fruit sauce or peach compote. For an interesting variation, try adding some ground nuts to the mixture or use almond extract instead of vanilla.

This egg white cake is not only a quick dessert but also a versatile recipe that can be adapted according to the season and preferences. Whether you choose to personalize it or keep it in its original form, the result will always be a fine and refreshing delight, perfect for any occasion!

 Ingredients: - 8 egg whites - 300 g sugar - 150 g butter - 150 g flour - Zest of 1 lime or lemon - 1 vanilla pod - 1 teaspoon baking powder Glaze: - 1 egg white - 100 g powdered sugar - Zest of 1 lime (lemon) - Juice of 1 lime (lemon)