Soft and tender egg whites cake with chopped pecans and a silky vanilla buttercream layer, all covered in creamy and smooth chocolate buttercream.
Happy Monday my friends, let start this week on the right foot with a Tender Egg Whites Cake that is sweet, smooth and very tender.
You see, if you are friends with me, you are bound to either read about cake or eat cake. My friend’s birthday was last week and obviously I decided to bring her cake. First I had the intention of making her a meringue and buttercream cake. But just by accident, I kept the batter in the oven for a little less, and instead of crispy meringue I had a soft, tender egg whites cake. My husband loved it so much, that he actually said to write the recipe exactly how I made it and share it.
The meringue cake will have to wait, I plan on baking it too, but today we are having this egg whites cake that almost reminds me of angel cake. The cake layers are so light and soft, they are also loaded with some chopped toasted pecans, for some crunch and nutty flavor.
This Tender Egg Whites Cake is covered in the most delicious buttercream. See that thick layer of vanilla buttercream? Seriously, its the most silky and creamy buttercream you will ever taste. Its made with egg yolks, not raw by the way, they are fully cooked, so you don’t have to worry about serving salmonella with your cake. Egg yolks, milk and lots of butter is the secret to the most amazing buttercream.
This Tender Egg Whites Cake with the most fabulous buttercream involves a few steps during the preparation time. You have to let the egg whites rest at room temperature for 24 hours. Technically I am not including that time in the preparation time of the cake, because, you know, it takes you a few minutes to separate the egg whites from the yolks and after that you just leave them on the counter.
When you are presented with a slice like that can you say no? To my delight my husband and my friends loved my Tender Egg Whites Cake and happily munched on it during the surprise birthday party. Hopefully my friend entered the age in a sweet mood that will bring her only luck and many, many more cakes, since cake makes everything better!
Now, make sure you have a dozen of eggs on hand, because you need this egg whites cake in your life. You will be surprised at how easy it is to make, and how flavorful and delicious it is! Don’t wait for a birthday party, make it now!
- Cake layers (makes 2):
- 12 egg wites
- 2½ cups (500 grams) granulated sugar
- ½ cup (60 grams) powdered sugar
- ¾ cups (100 grams) all purpose flour
- 2¾ cups (300 grams) pecans
- 2 vanilla beans, seeds only
- 2 tablespoons butter, melted
- 12 egg yolks
- 5 sticks (550 grams) butter, room temperature
- 1½ cups (300 grams) granulated sugar
- 12 ounces (340 ml) whole milk
- 3 tablespoons unsweetened cacao powder
- 2 vanilla beans, seeds only
- 2 tablespoons cognac, optional
- The day before you plan on baking the cake, separate egg white from egg yolks. Place egg whites in a bowl, cover with plastic wrap and place on your kitchen counter for 24 hours. Its very important for the room NOT to be cold. Make sure the windows are closed, so the room is not cold.
- Place egg yolks in a bowl, cover with plastic wrap and place in the fridge for 24 hours.
- After 24 hours start on the cake. Preheat oven to 300F.
- Toast the pecans for 5-6 minutes and finely chop. Let the pecans cool down to room temperature.
- Mix the dry ingredients: flour and granulated sugar, set aside.
- In the bowl of an electric mixer, fitted with the wire attachment, beat egg whites on high speed until soft peak forms. Add the vanilla bean seeds and powdered sugar without pausing the whisking.
- Using a spatula, gently stir in the flour-sugar mixture into the egg whites until fully combined. Stir in the chopped pecans.
- Lay parchment paper on the bottom of 2 8inch round pans, and grease with melted butter. Divide the batter evenly into the pans.
- Bake for 2 hours and 20 minutes without opening the oven.
- Remove the cake pans from oven and let cool on the counter for 1 hour. Remove the cake layers from the pan and place on a cooling rack. Once the layers completely cooled down to room temperature start working on the buttercream.
- In a medium sauce pan, over medium heat, heat the sugar and milk until it reaches a boiling point.
- In the bowl of an electric mixer fitted with the wire attachment beat egg yolks until pale. Slowly add ⅓ of the milk and sugar mixture, while still whisking. The mixture must be added slowly because of the difference in temperature and to avoid cooking the egg yolks. Once fully combined, add another ⅓ of the milk mixture while whisking.
- Add the egg mixture, to the remaining milk mixture in the sauce pan and place on medium heat. Cook until it reaches a boiling point, stirring with a wooden spoon or spatula continuously. Once it reaches a boiling point remove from heat, stir for another 3 more minutes and set aside to cool down to room temperature.
- Once the egg and milk mixture has cooled down, in the bowl of an electric mixer on high speed beat butter until fluffy, slowly on low-medium speed, add the egg mixture and vanilla bean seeds to the butter. Scrape the sides of the bowl and whisk until combined.
- Transfer ⅓ of the buttercream to a different bowl, add the cacao powder and whisk until combined.
- Place vanilla and chocolate buttercream into the fridge for just 10 minutes.
- Assemble the cake:
- Place first cake layer on a cake stand, pile high the vanilla buttercream and top with the second cake layer. Cover the cake in chocolate buttercream and decorate with the remaining vanilla buttercream.
- Place cake in the fridge for 3 hours before serving.