Low Calorie Meringue Cake

Name: Low Calorie Meringue Cake
Yield: 3 servings
Cuisine: American
Ingredients: 2 Egg white; 35 grams Sugar (caster sugar); 35 grams Cake flour (sifted); 10 grams Vegetable oil

cookpad.japan @cookpad_jp

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.

The egg whites will whip best if chilled.
The taste is a little bland, so it's best eaten with a rich sauce.
If you bake them in plastic cups instead of ramekins, you can take them on picnics. Recipe by Etoile

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.

cookpad.japan @cookpad_jp

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.

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Ingredients

3 servings

2Egg white
35 gramsSugar (caster sugar)
35 gramsCake flour (sifted)
10 gramsVegetable oil

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Steps

1

Combine the egg whites and sugar in a bowl, and whip until stiff peaks form. ※ It should be whipped so that it's stiff enough that it doesn't fall out of the bowl when tipped upside down.
2

Add the cake flour and gently fold in with a rubber spatula.
3

Mix in the vegetable oil.
4

Scrape the batter into ramekins.
5

Bake for 15 minutes in an oven preheated to 180℃.