This light and airy cake is made with a base of whipped egg whites, rice flour, and a hint of cream of tartar, creating a delightfully fluffy texture. The cake is sweetened with just the right amount of sugar and enriched with a bit of oil for moisture. After baking in a water bath to ensure even cooking and softness, it’s topped with a luscious cream cheese and whipped cream frosting. A sprinkle of coconut and a generous amount of fresh fruit add the finishing touches to this delightful dessert.
Why You’ll Love This:
- Light and Airy Texture: The egg white base makes the cake exceptionally fluffy.
- Cream Cheese Frosting: Offers a rich and creamy complement to the light cake.
- Fresh Fruit Topping: Adds a burst of natural sweetness and vibrant color.
- Subtle Coconut Flavor: Provides a tropical twist.
- Versatile Dessert: Perfect for celebrations, afternoon tea, or as a special treat.
Ingredients:
- 8 egg whites, chilled for 20 minutes
- 8 tablespoons vegetable oil
- 8 tablespoons sugar
- 8 tablespoons rice flour
- 1 packet of baking powder
- 10 g cream of tartar
- A pinch of salt
For the Cream:
- 250 g sweet cream
- 200 g Philadelphia cream cheese
- 3 tablespoons powdered sugar
- Grated coconut
- Fresh fruit
Directions:
- Whip the egg whites, gradually adding sugar.
- Fold in the cream of tartar, oil, and a mixture of rice flour and baking powder. Add a pinch of salt.
- Bake at 170°C (338°F) for 30 minutes in a water bath (place a tray with 2-3 glasses of hot water at the bottom of the oven).
- For the cream, whip the sweet cream with powdered sugar. Once ready, mix in the Philadelphia cream cheese.
- Spread the cream over the cooled cake, sprinkle with grated coconut, and top with plenty of fresh fruit.
- Store in the refrigerator for 3-4 days.
Enjoy this deliciously light Egg White Cake, a perfect blend of fluffy texture, creamy frosting, and fresh fruit that’s sure to delight! 😋🍰🍓✨
