Many times, when we prepare something sweet, we are left with a lot of egg whites. It happens to me frequently, whether I make a vanilla cream, or make a pudding, or mayonnaise, or… etc. And I’m sure you do too.
Sure, they can freeze and prepare something at some point, but I prefer to use them right away.
And then, the quickest and easiest way to turn them is to prepare a white cake . Of course, the options are varied: meringues, jam roll, pavlova, etc.
Today, I stop at this white lemon cake , light, fragrant and delicious!
My mother often made white cake, and now I prepare it for my dwarfs.
May the recipe for white cake with lemon be useful to you!
Preparation time: 1 h No. servings 12
- 5 egg whites (chicken eggs)
- 5 lg raw sugar
- 5 lg white wheat flour
- 1/2 lg mac
- 5 gr baking powder
- 1 pinch of salt
- 6 lg sunflower oil
- 2 lg lemon juice
- grated lemon peel (untreated)
- powdered sugar
Start the oven at 170 degrees. Prepare a cake pan.
The egg whites are foamed with a pinch of salt. When they become dense and white, add the sugar and mix until a firm and glossy foam is obtained. Add flour, poppy seeds and baking powder, incorporate into meringue. Add the grated peel and lemon juice, then the oil and mix for the last time.
Prepare the baking form, provided with parchment paper. (I used a silicone mold and no baking paper was needed).
Pour the cake composition, put in the oven at 170 degrees for 50 minutes. The cake should be lightly browned, it can be sampled with a toothpick.
Remove, leave to warm, then powder with vanilla sugar and sprinkle a few ornaments for extra color.
This white cake with lemon is very tasty and I recommend you prepare it too!