albumen

albumen [al-byoo–muh n] noun

The egg white, which is the almost-clear part of the egg surrounding the yellow yolk. Egg whites are often used in meringues, sponge cakes and meringue-based buttercream recipes. This is the protein-rich part of the egg. (see chalaza).

Bakepedia Tips

Egg whites are often whipped to create loft and volume in baked goods.