Egg Cake

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Servings: 4 servings Difficulty: Intermediate
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A light, airy meringue-based cake with a glossy boiled icing finish
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This classic Egg Cake is a delightful, vintage-inspired dessert that relies on the delicate structure of whipped egg whites and a perfectly cooked sugar syrup. The result is a cloud-like texture with a sweet, vanilla-infused flavor profile that melts in your mouth. Unlike heavy, dense cakes, this treat is light and ethereal, making it an elegant choice for afternoon tea, holiday gatherings, or as a sophisticated topping for fruit tarts. The key to success lies in reaching the correct temperature for the sugar syrup to ensure the meringue holds its shape without weeping. It’s a nostalgic favorite that brings a touch of old-world charm to any table, requiring only a few simple pantry staples to create a truly memorable experience.

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Egg Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 302.9

Description

This classic Egg Cake is a delightful, vintage-inspired dessert that relies on the delicate structure of whipped egg whites and a perfectly cooked sugar syrup. The result is a cloud-like texture with a sweet, vanilla-infused flavor profile that melts in your mouth. Unlike heavy, dense cakes, this treat is light and ethereal, making it an elegant choice for afternoon tea, holiday gatherings, or as a sophisticated topping for fruit tarts. The key to success lies in reaching the correct temperature for the sugar syrup to ensure the meringue holds its shape without weeping. It&# 226;ÂÂs a nostalgic favorite that brings a touch of old-world charm to any table, requiring only a few simple pantry staples to create a truly memorable experience.

Ingredients

Directions

  1. Combine the white sugar, water, light corn syrup, and salt in a small saucepan over medium heat.
  2. Stir the mixture gently until the sugar begins to dissolve, then bring to a boil without further stirring.
  3. Boil the syrup until it reaches the soft-ball stage (238ðF (114ð (117ðC)C)âÂÂ242ðF) or until a drop forms a soft thread when pulled from a spoon.
  4. While the syrup boils, beat the egg whites in a large, clean bowl with an electric mixer on medium speed until soft peaks form.
  5. Once the syrup reaches the correct temperature, slowly pour it in a thin, steady stream down the side of the bowl into the beating egg whites.
  6. Continue beating the mixture on high speed for several minutes until it becomes very fluffy, glossy, and holds stiff peaks.
  7. Add the vanilla extract and beat briefly until fully incorporated.
  8. If the meringue is not stiff enough to hold its shape, beat in the confectioners' sugar one tablespoon at a time until desired consistency is reached.
  9. Spoon or pipe the meringue into desired shapes on a parchment-lined baking sheet or over a cooled cake base.
  10. Let the egg cake stand at room temperature for at least 30 minutes to set before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 302.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 652.2mg28%
Total Carbohydrate 74.3g25%
Dietary Fiber 0.0g0%
Sugars 72.6g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, meringue, boiled icing, vanilla, dessert, light, airy, vintage, sweet, easy, tea time, meringue cake, sugar syrup, egg whites, corn syrup, confectioners sugar, no bake, classic, indulgent, fluffy
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