Swiss Egg White Cake (Torta al Bianco d'Uovo)

Swiss Egg White Cake (torta Al Bianco D'uovo) Recipe

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Mikekey *


From the Italian Alps area of Switzerland.


☆☆☆☆☆ 0 votes

25 Min
40 Min


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4 oz
unsalted butter, melted and cooled slightly
egg whites
1 c
caster sugar (superfine sugar)
1 tsp
vanilla extract
3/4 c
self rising flour
4 oz
almonds, slivered
1 Tbsp
caster sugar
1 tsp
ground cinnamon

How to Make Swiss Egg White Cake (Torta al Bianco d'Uovo)


  • 1Preheat oven to 350F/ Butter a 10-inch springform cake pan.
  • 2Beat egg whites until they start to hold peaks, then, while still beating, slowly add 1 cup of sugar, until mixture becomes shiny.
  • 3Add vanilla and salt to melted butter. Fold in a little of the butter into the egg whites and then fold in some flour. Continue until all of the butter and flour have been added.
  • 4Pour batter into prepared pan.
  • 5Combine almonds, 1 tablespoon sugar and cinnamon and sprinkle evenly over cake batter.
  • 6Bake for about 40 minutes, or until cake springs bake a little when touched.
  • 7Cool cake in pan on wire rack. When cool, remove sides of pan and serve cake.

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About Swiss Egg White Cake (Torta al Bianco d'Uovo)

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: Italian

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