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Easy vanilla egg white cake made with four egg whites

Easy Vanilla Egg White Cake

A soft, light, and moist vanilla cake made with four egg whites. Whipped egg whites give the cake a fluffy texture, while butter, oil, and sour cream keep the crumb tender and moist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 180 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 113 g unsalted butter, softened
  • 3/4 cup 150 g granulated sugar, divided
  • 2 tablespoons neutral oil
  • 1/4 cup 60 g sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup 120 ml milk
  • 4 large egg whites about 120 g
  • 1/4 teaspoon cream of tartar optional

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  3. Set aside about 1/4 cup of the sugar for whipping the egg whites.
  4. In a large mixing bowl, beat the softened butter with the remaining sugar for 2–3 minutes, until light and creamy.
  5. Mix in the neutral oil, sour cream, and vanilla extract until well combined.
  6. Gradually add the flour mixture and milk, alternating between them, and mix just until a smooth batter forms.
  7. In a separate clean, dry bowl, beat the egg whites with the cream of tartar until foamy.
  8. Gradually add the reserved 1/4 cup sugar while beating. Continue until the egg whites form glossy medium-stiff peaks.
  9. Fold about one-third of the whipped egg whites into the cake batter to lighten it.
  10. Gently fold the remaining egg whites into the batter in two additions. Avoid overmixing or deflating the egg whites.
  11. Spread the batter evenly into the prepared baking pan.
  12. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Use room-temperature ingredients for a smoother batter and more even texture.
Make sure the bowl used for whipping the egg whites is completely clean and grease-free.
Do not over-whip the egg whites. Stop when they reach glossy medium-stiff peaks.
Fold the whipped whites gently rather than stirring them into the batter.
Bake the cake soon after folding in the egg whites so the trapped air is not lost.
Begin checking the cake around 28 minutes to avoid overbaking.
Carton egg whites can be used; use approximately ½ cup or 120 g, but make sure the package says they are suitable for whipping.