10 Whites Cake

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Grease a cake pan with butter, and sprinkle with flour. Set aside.

3. 3

   Place the egg whites in a large bowl with a pinch of fine salt, and whip to stiff peaks.

4. 4

   In another bowl, place the soft butter with the sugar, and whip to a smooth cream. Add the lemon juice, lemon zest, and milk. Whisk again.

5. 5

   Add the flour and baking powder, and whisk again until completely homogeneous.

6. 6

   Add a spoonful of the stiff egg whites to this mixture, and gently mix with a spoon, from top to bottom, without beating, so that the dough loosens up.

7. 7

   Continue gently mixing in spoonfuls of stiff egg whites, until all the whites are used.

8. 8

   When the dough is fluffy and uniform, place in the cake pan, cover with sugar (optional) to give it a crunchy topping, and bake for about 35 minutes.

9. 9

   Check cooking, and unmold.

* Per serving · 4 servings · Values may vary.

No additional tips available.