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
  • 8
    egg whites
  • 1 c
    caster sugar (superfine sugar)
  • 1 tsp
    vanilla extract
  • pinch
  • 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)


  1. Preheat oven to 350F/ Butter a 10-inch springform cake pan.
  2. Beat egg whites until they start to hold peaks, then, while still beating, slowly add 1 cup of sugar, until mixture becomes shiny.
  3. Add 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.
  4. Pour batter into prepared pan.
  5. Combine almonds, 1 tablespoon sugar and cinnamon and sprinkle evenly over cake batter.
  6. Bake for about 40 minutes, or until cake springs bake a little when touched.
  7. Cool 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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