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Egg Cake

Egg Cake recipe image
This delicate Egg Cake is essentially a sophisticated coconut meringue, offering a crisp exterior that gives way to a soft, marshmallow-like interior. By whipping egg whites to stiff peaks and gently folding in pure icing sugar and shredded coconut, you create a dessert that is both visually striking and texturally complex. The subtle sweetness of the icing sugar balances the rich, nutty flavor of the coconut flakes. It is an elegant yet simple treat, perfect for serving alongside tea, coffee, or as a light finish to a dinner party. Because it relies on minimal ingredients, the quality of the eggs and coconut really shines through, making it a favorite for those who appreciate classic, refined baking techniques.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 360.9
Dietary: Gluten-free, Vegetarian
Description
This delicate Egg Cake is essentially a sophisticated coconut meringue, offering a crisp exterior that gives way to a soft, marshmallow-like interior. By whipping egg whites to stiff peaks and gently folding in pure icing sugar and shredded coconut, you create a dessert that is both visually striking and texturally complex. The subtle sweetness of the icing sugar balances the rich, nutty flavor of the coconut flakes. It is an elegant yet simple treat, perfect for serving alongside tea, coffee, or as a light finish to a dinner party. Because it relies on minimal ingredients, the quality of the eggs and coconut really shines through, making it a favorite for those who appreciate classic, refined baking techniques.
Ingredients
  • &# 226;ÂÂ cups coconut flakes, plus 1/2 cup extra
  • 1 cup Pure icing sugar
  • 6 Egg whites
Directions
  1. 1
    Preheat your oven to 250ðF (120ðC) and line a baking sheet with parchment paper.
  2. 2
    In a large, clean, grease-free bowl, beat the egg whites using an electric mixer until stiff, glossy peaks form.
  3. 3
    Gradually add the pure icing sugar to the egg whites, a tablespoon at a time, beating continuously until fully dissolved and the mixture is thick and shiny.
  4. 4
    Gently fold in â cup of the coconut flakes using a spatula, being careful not to deflate the mixture.
  5. 5
    Spoon the meringue onto the prepared baking sheet, shaping it into a round cake or individual portions.
  6. 6
    Sprinkle the remaining 1/2 cup of coconut flakes evenly over the top of the meringue.
  7. 7
    Bake for 45-60 minutes, or until the exterior is dry and crisp to the touch but the center remains slightly soft.
  8. 8
    Turn off the oven and leave the door slightly ajar to let the egg cake cool completely inside, preventing cracking.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 360.9kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 134.6mg6%
Total Carbohydrate 64.3g22%
Dietary Fiber 1.6g7%
Sugars 62.1g
Protein 9.1g19%

* 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: meringue, coconut, egg whites, icing sugar, dessert, light, airy, toasted, american, vegetarian, easy, classic, tea time, baking, crisp
Read it online: https://www.chefs-mate.com/recipe/egg-cake-67/