Made with only egg whites, this cake is still dense and moist. Top with powdered sugar or eat a slice alongside your favorite fruit and whipped cream.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 5 egg whites
  • 100 grams (1/2 cup) softened margarine
  • 150 grams (2/3 cup) granulated sugar
  • 175 grams (1 1/4 cups) all-purpose flour
  • 1 tablespoon liquid caramel
  • 1 teaspoon baking powder
  • Zest of one lemon
  • Some drops of lemon juice
  • 1 tablespoon olive oil
  1. Instructions
  2. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
  3. Beat the egg whites until stiff peaks form and store in the fridge.
  4. In an electric mixer, beat on medium speed the softened margarine, sugar and the lemon zest until obtain a very creamy mixture. Pour the milk, olive oil, and the liquid caramel and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. After everything well beaten, fold gently with a spatula the whipped egg whites with some lemon drops.
  5. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
  6. Remove the cake from the oven and unmold onto a plate. Let cool completely and serve with a nice hot coffee.