Egg white walnut cake

protein 6 pieces	Walnut 60 grams
Low gluten flour 40g	Walnut oil 40g
Powdered sugar 20 grams	Salt 1g
Pumpkin seeds A little

How to make egg white walnut cake

Step 1

Mix 40g walnut oil + 2g powdered sugar evenly;

Step 2

Add six egg whites separated from the egg liquid and stir evenly;

Step 3

Add 40 grams of sifted low-gluten flour;

Step 4

Use a hand mixer to stir until there is no lumpy batter; set aside;

Step 5

Weigh the walnuts and grind them into pieces;

Step 6

Line a baking sheet with greaseproof paper, place a small cake mold in it, use a spoon to scoop a little cake batter into it, add it to about two-thirds full, add chopped walnuts, and then use a spoon to scoop in cake batter seven-thirds full;

Step 7

Finally, sprinkle with the remaining chopped walnuts and a few pumpkin seeds, and bake in the middle of the oven at 175°C, upper and lower heat for 15 minutes, then turn to 150°C and bake for another 12 minutes.

Step 8

Finished egg white walnut cake Cooking tips for egg white walnut cakes