Chiffon cake with egg whites
Avec les crèmes brûlées on a souvent des blancs d’œufs sur les bras, finally in the fridge ! Alors après vous avoir proposé la recette des langues de chat, voici une recette de gâteau qui, tellement léger, ne fera pas long feu dans votre cuisine !
Chiffon cake with egg whites
Ingredients
- 5 gros blancs d’œufs ou 6 small (environ 200 g)
- 60 g + 40 g caster sugar
- 60 g de maïzena
- 1 packet of vanilla sugar
- 1 pinch of salt
- Icing sugar
Description
Preheat the oven to 180°.
Mix together, la maïzena, THE 60 grams of sugar, le sucre vanillé et le sel puis réservez.
Montez les blancs en neige puis ajoutez les 40 g de sucre tout en continuant de fouetter afin de former une meringue.
Ajoutez délicatement les blancs en neige au mélange maïzena-sucres afin de former un mélange homogène et aéré.
Spread in a buttered savarin or kouglof mold then bake for 30 min.
Unmold while still hot and sprinkle with icing sugar once cooled.
Emilie
Pauline
13.6.12Well, here's a good idea that will change my finances (my recipe for draining egg whites^^)
And then, it looks very light and airy to eat! I already love it, before even tasting.
However,I don't have a mold that makes a pretty cake like you but this, It’s getting better 🙂
Kisses and good night.
Emilie
13.6.12Yes that, It’s not very serious 😉
Thank you for your kind little words which always make me very happy.
Kisses and good evening to you too !
Leticia
14.6.12This idea is great. This cake looks divine, very airy indeed. I note the idea which I really like. lots of love !
Emilie
14.6.12Thank you very much Leticia for your kind compliments 😉
Kisses
faith
14.6.12A real “cloud” in the mouth…
Emilie
14.6.12You are right Katoo, merci !
ladymilonguera
14.6.12Your cake is really superb. !
Emilie
14.6.12Merci 😉
Shannene
14.6.12This is a very pretty cake, it looks very light !
BoopCook
15.6.12hmmm it looks sooo good ! ;P
Emilie
15.6.12Merci BoopCook 😉
Cecile and Thais
15.6.12Ohlalala it's perfect, but tell me the cake does not fall at all after baking? you have a secret?
Cecile
Emilie
15.6.12No no the cake has not fallen, it remains super airy !
Action
18.6.12This cake actually looks super light.…
We even wonder how he manages to hold on.
shrimp
8.1.13Bonjour, I tried it and I admit I was a little disappointed. I followed the recipe to the letter, the meringue was well whipped. And it was delicately incorporated, However, after baking, the cake did not rise much.. He didn't calm down, but in texture it is quite tight. It's super soft and compact at the same time. Taste-wise I found it pretty good, even if for me we can taste the whites quite a bit. But with jam it’s great, thanks for sharing. I would have liked to see a cutaway photo of yours to see if I had the right texture., but there's no harm.
Emilie
9.1.13The texture you describe is the right one, it is both light and dense in the mouth, that's what's good !!!
shrimp
9.1.13thank you for your reply, seeing the photo I wasn't expecting this texture actually. In any case the cake is almost finished and everyone liked it., for my part I'm not a fan but I didn't have to force myself to eat it. Thanks again for sharing, very nice blog I would come back. Good day
Emilie
9.1.13Thank you Crevette for this feedback !
Have a nice day too !
martine
30.5.13hello I made your recipe for egg white cakes , Are you sure there are no ingredients missing because my cakes my cakes swelled well in the oven, but once he got out he came back down ; thank you for answering me
Emilie
30.5.13So I don't know what happened, next time let it sit 5 minutes in the oven after cooking before opening it !
Maria
26.4.15Bonjour!
We made this cake 2 times, and the cake falls 10 min before the end of cooking. However, we follow the recipe to the letter.. It swells well at first, and hop, he falls… We can't figure out what we might have missed…
Otherwise it’s very good :) , but we are disappointed to see it fall again…
Emilie
26.4.15Hello Maria. In fact the cake always falls from 2 or 3 cm it's normal !
Thanks in any case !
Maria
29.4.15ok 🙂
My partner is going to do it again today! he is a fan…
Emilie
29.4.15Oh super !!! Monsieur is a fan too 😉
cost
16.5.15This cake had a name only tens of years ago – I forgot it
Emilie
21.5.15Then, I can't help !!!
ShowKoo
4.6.15Bonjour ! I'm testing the recipe today for a meal tonight, I haven't used cornstarch for a while. !! I replace it with cream powder which I am more used to. Also I added 20g of cocoa powder to the dry elements to give a little more taste ! It must be said that I am addicted to chocolate 😉
Otherwise, a little tip like that from a future pastry chef : we mix the solid in the liquid. Basically we mix the whites in the sugar and cornstarch. It will be easier to mix. But these are small quantities so you may not see the difference ! ^^’
It's currently cooking. I will add this recipe to my notebook, I only had cookie recipes to get rid of the whites !! (I made vanilla ice cream yesterday hihihi)
Thanks in any case ! I’ll come back and post a little comment to say what I think 😉
ShowKoo
4.6.15Sorry I forgot a word : we DO NOT mix the whites in the dry elements but the opposite 😉 same for me !!
Emilie
8.6.15Thank you ShowKoo for these details 😉
françoise
28.12.15super cake is too easy !!!
Emilie
14.1.16Thank you Françoise, we also always enjoy it !
Anna Purple's Kitchen
19.2.16Thank you very much for this delicious recipe!!!! light and so easy to make!
my children love chocolate so I added chocolate chips and it was really good!! I would definitely do it again!!
Emilie
28.2.16Oh yes, an extra touch of indulgence 😉
Thing
24.6.16Very good recipe. It's a change from the cakes that Jr makes and very effective to drain the egg whites.
And I confirm that it is soft and airy. ..very appetizing.
Recipe adopted.
Thanks again
Jeannette
19.10.16Do you have a recipe for using egg yolks?, and gluten free of course?
Merci
Emilie
11.11.16Yes for the yolks there is crème brulée !
joëlle
23.11.16Hello Emily
Well, I loved reading your cake recipe that my eldest son loves except that I never found the recipe set aside just now.…lol
On the other hand, in order to avoid having a rough appearance in the mouth when we only use cornflower, I added 3 egg yolks and therefore 6 whites (small eggs) et 2 rounded teaspoons of soy yogurt (yes I am vegetarian) the texture is super pretty I put it in individual boxes then at 180°C to 20 minutes it's cooking at this point so I'll give you some news after tasting it might be a nice variation what do you think? ?
Emilie
14.12.16Yes, it’s true that it’s also possible like that 😉
Fati
4.3.18I confirm Too bad !… Beautiful super puffy cake in the oven…but when he came out a few minutes later, it has completely collapsed Mystery…However, the recipe was followed to the letter and I took care to read the comments.
Emilie
12.3.18Hello Fati, in fact the cake collapses if it is not cooked enough. Cooking depends on each oven !
Bouvier stretcher
20.4.18Me too, tired of dealing with finances especially when there is 6 benches in one go. I just did it by adding chocolate chips. Results for the four hours.
Emilie
23.4.18Great idea with chocolate chips ! Merci 😉