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Egg Cake

Egg Cake recipe image
This elegant Egg Cake is a testament to simple ingredients yielding extraordinary results. Unlike heavy, dense cakes, this recipe relies on whipped egg whites and cornflour to create an impossibly light, airy texture. The subtle bitterness of instant coffee enhances the sweetness without overpowering the palate, making it a sophisticated choice for afternoon tea or a quiet dessert moment. The result is a tender crumb with a slight chew, dusted lightly with icing sugar for a classic presentation. It is surprisingly easy to assemble, requiring no mixer&# 226;ÂÂjust a whisk and a steady hand. Perfect for those who appreciate the nuance of traditional baking techniques, this cake delivers comfort and refinement in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 341.4
Dietary: Vegetarian
Description
This elegant Egg Cake is a testament to simple ingredients yielding extraordinary results. Unlike heavy, dense cakes, this recipe relies on whipped egg whites and cornflour to create an impossibly light, airy texture. The subtle bitterness of instant coffee enhances the sweetness without overpowering the palate, making it a sophisticated choice for afternoon tea or a quiet dessert moment. The result is a tender crumb with a slight chew, dusted lightly with icing sugar for a classic presentation. It is surprisingly easy to assemble, requiring no mixer&# 226;ÂÂjust a whisk and a steady hand. Perfect for those who appreciate the nuance of traditional baking techniques, this cake delivers comfort and refinement in every bite.
Ingredients
  • 2 Eggs, separated
  • 2 Tablespoons caster sugar,
  • 1/2 tablespoons cornflour
  • 2 Teaspoons instant coffee
  • g butter, at room temperature,
  • 2 Egg whites, extra
  • 2 Tablespoons icing sugar, plus extra,
Directions
  1. 1
    Preheat your oven to 160ðC (325ðF) and grease a small cake tin or ramekin with butter.
  2. 2
    In a small bowl, dissolve the instant coffee in 1 teaspoon of hot water and let it cool slightly.
  3. 3
    Beat the egg yolks with the caster sugar until the mixture is pale, thick, and creamy.
  4. 4
    Gently fold the cornflour into the yolk mixture until just combined, being careful not to overmix.
  5. 5
    In a separate clean, dry bowl, whisk the egg whites until they form stiff peaks.
  6. 6
    Carefully fold the whipped egg whites into the yolk mixture in two additions to maintain airiness.
  7. 7
    Stir in the cooled coffee mixture gently.
  8. 8
    Pour the batter into the prepared tin and smooth the top with a spatula.
  9. 9
    Bake for 25 to 30 minutes, or until the cake is golden brown and springs back when lightly touched.
  10. 10
    Allow the cake to cool in the tin for 5 minutes before turning it out onto a wire rack.
  11. 11
    Dust with extra icing sugar before serving warm or at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 341.4kcal
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 12.8g64%
Cholesterol 53.8mg18%
Sodium 202.9mg9%
Total Carbohydrate 34.2g12%
Dietary Fiber 0.7g3%
Sugars 15.3g
Protein 5.5g11%

* 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, coffee cake, sponge cake, light dessert, afternoon tea, cornflour cake, whipped egg whites, instant coffee, butter, caster sugar, vegetarian dessert, easy baking, airy texture, homemade cake, sweet treat, classic recipe, quick dessert, coffee flavor, simple ingredients, baked goods, comfort food
Read it online: https://www.chefs-mate.com/recipe/egg-cake-90/