Authentic home cooking from Italy, with US measurements. 
Cake with Egg Whites and Amaretti Cookies
Not sure what to do with leftover egg whites from making sponge cake? Here’s a great alternative to meringues, brutti ma buoni, and other sweets! This cake is super soft and perfect for breakfast. Here’s my recipe—I’m sure it won’t disappoint!
Cake with Egg Whites and Amaretti Cookies
Not sure what to do with leftover egg whites from making sponge cake? Here’s a great alternative to meringues, brutti ma buoni, and other sweets! This cake is super soft and perfect for breakfast. Here’s my recipe—I’m sure it won’t disappoint!
Open in Cookpad AppSteps
- 1
In a bowl, beat the egg whites at room temperature until stiff peaks form, gradually adding half the sugar (1/4 cup or 50 grams).
- 2
In another bowl, combine the flour, baking powder, and the remaining sugar (1/4 cup or 50 grams).
- 3
Add the crushed amaretti cookies (I just used my hands) and mix with a whisk.
- 4
Add the oil, yogurt, and milk to the bowl and mix with an electric mixer.
- 5
The batter will be very thick and dense at this point.
- 6
Gently fold in the beaten egg whites with a whisk. Now the batter will be soft!
- 7
Pour the batter into your preferred cake pan and bake at 350°F (180°C) for about 45 minutes. I recommend checking doneness with a toothpick.
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