Egg Whites Cake

In the beginning of this week while I was cleaning the fridge I discovered some freezed egg whites from last month's desserts baking [there are many recipes out there that call for separating your eggs and when they do, there is a good chance that you are going to have leftover egg yolks or leftover egg whites]and  I was prompt to make a cake right after the organization. I swear this has got to be the simplest and most delicious cake I have ever baked. Its the fluffiest, most gorgeously soft, moist and buttery cake you'll find and the lemon zest is a phenomenal addition to the flavour. You can surely add a topping but believe me when I assure you it won't be needed at all.

Ingredients:

• 8 clear of organic eggs
• 250g Sugar
• 350g wheat flour with baking powder
• 1 teaspoon baking powder
• 100g of liquuid butter 
•  1/2 cup milk
• zest of 1 lemon

Whisk the egg whites with the sugar. Reserve. Beat butter with sugar and lemon zest. Add the flour and baking powder and beat some more. Add the milk and beat again. Finally, geently add the egg whites into the batter. Grease a pan with butter and sprinkle it with flour. Take to bake at 180 °C in preheated oven for about 40m.


Ingredientes:

• 8 claras de ovos biológicos
• 250g de açúcar
• 350g de farinha trigo com fermento
• 1 colher chá de fermento em pó
• 100g de manteiga líquida
• 1/2 chávena de leite
• raspa de 1 limão

Bater as claras com o açúcar. Reservar. Bater a manteiga com o açúcar e a raspa do limão.  Juntar a farinha e o fermento e bater mais um pouco. Acrescentar o leite e bater de novo. Por fim, envolver as claras na massa. Untar uma forma com manteiga e polvilhar com farinha. Levar a cozer a 180ºC em forno pré-aquecido cerca de 40m.