Swiss Egg White Cake (Torta al Bianco d'Uovo)
Recipe: #20753
August 30, 2015
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Almond, Swiss Oven Bake, Butter/Margarine, more
"From the Italian Alps area of Switzerland."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (89.3 g)
- Calories 438.2
- Total Fat - 25.6 g
- Saturated Fat - 10.5 g
- Cholesterol - 40.6 mg
- Sodium - 6.4 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 3.7 g
- Sugars - 36.4 g
- Protein - 6.2 g
- Calcium - 59 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F/ Butter a 10-inch springform cake pan.
Step 2
Beat egg whites until they start to hold peaks, then, while still beating, slowly add 1 cup of sugar, until mixture becomes shiny.
Step 3
Add vanilla and salt to melted butter. Fold in a little of the butter into the egg whites and then fold in some flour. Continue until all of the butter and flour have been added.
Step 4
Pour batter into prepared pan.
Step 5
Combine almonds, 1 tablespoon sugar and cinnamon and sprinkle evenly over cake batter.
Step 6
Bake for about 40 minutes, or until cake springs bake a little when touched.
Step 7
Cool cake in pan on wire rack. When cool, remove sides of pan and serve cake.
Tips
No special items needed.
0 Reviews
You'll Also Love
