Tender, aromatic, and light cake made with egg whites.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a round baking pan with 1 teaspoon butter; coat with bread crumbs.

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  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.

  • Mix remaining sugar, flour, cornstarch, and baking powder together in a large bowl. Sift over the beaten egg whites; fold together very gently until batter is smooth. Fold in melted butter and amaretto liqueur. Stir in half of the marzipan.

  • Pour batter into the prepared baking pan. Sprinkle remaining marzipan and sliced almonds on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely, about 30 minutes. Invert onto a serving plate.

Cook's Note:

You can also bake this cake in a silicone mold if desired.

Nutrition Facts

417 calories; protein 7.4g; carbohydrates 61.2g; fat 16.3g; cholesterol 28.1mg; sodium 192mg. Full Nutrition
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