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

Name: Swiss Egg White Cake (Torta al Bianco d'Uovo)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 4 oz unsalted butter, melted and cooled slightly; 8 egg whites; 1 c caster sugar (superfine sugar); 1 tsp vanilla extract; pinch salt; 3/4 c self rising flour; 4 oz almonds, slivered; 1 Tbsp caster sugar; 1 tsp ground cinnamon

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

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By Mikekey *
@Mikekey

From the Italian Alps area of Switzerland.

Rating:

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Comments:

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Serves:

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

4 oz

unsalted butter, melted and cooled slightly
8

egg whites
1 c

caster sugar (superfine sugar)
1 tsp

vanilla extract
pinch

salt
3/4 c

self rising flour
4 oz

almonds, slivered
1 Tbsp

caster sugar
1 tsp

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

Step-by-Step

Preheat oven to 350F/ Butter a 10-inch springform cake pan.
Beat egg whites until they start to hold peaks, then, while still beating, slowly add 1 cup of sugar, until mixture becomes shiny.
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.
Pour batter into prepared pan.
Combine almonds, 1 tablespoon sugar and cinnamon and sprinkle evenly over cake batter.
Bake for about 40 minutes, or until cake springs bake a little when touched.
Cool cake in pan on wire rack. When cool, remove sides of pan and serve cake.