Low Calorie Meringue Cake

Low Calorie Meringue Cake

I had some leftover egg whites in the fridge and turned them into this fluffy cake. Serve with jam or maple syrup.

Ingredients: 3 mini-cakes [baked in ramekins]

Egg white
Sugar (caster sugar)
35 g
Cake flour (sifted)
35 g
Vegetable oil
10 g


1. Combine the egg whites and sugar in a bowl, and whip until stiff peaks form. ※ It should be whipped so that it's stiff enough that it doesn't fall out of the bowl when tipped upside down.
2. Add the cake flour and gently fold in with a rubber spatula.
3. Mix in the vegetable oil.
4. Scrape the batter into ramekins.
5. Bake for 15 minutes in an oven preheated to 180℃.

Story Behind this Recipe

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.