Egg White and Cocoa Cake

Name: Egg White and Cocoa Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Egg whites 4; Fine salt 1 pinch; Sugar 0.9 cup; Type 00 flour 2 cups; Powdered yeast for sweets 1 bag; Unsweetened cocoa powder 2 ¾ tsp; Natural plain yogurt 1 ½ cup; Vegetable oil 0.4 cup

358.7

Calories per serving

Vegetarian

Energy Kcal 358.7
Carbohydrates g 49.2
of which sugars g 25.8
Protein g 7.4
Fats g 14.7
of which saturated fat g 2
Fiber g 3.5
Cholesterol mg 2.1
Sodium mg 120.2

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 8 persone
Cost: Low

PRESENTATION

Recipe by
Vanessa Gizzi

The egg white and cocoa cake is a soft, delicious, and fragrant dessert... a perfect cake for the whole family, ideal for using up leftover egg whites in the kitchen, perhaps after making pastry cream or zabaione. An exceptional batter, made so fluffy thanks to the addition of yogurt and stiffly beaten egg whites. A cloud of sweetness with a rich and tasty flavor, with a unique softness that lasts for several days! A chocolate-flavored cake perfect for breakfast or a snack, without butter and yolks, suitable for the whole family!

Also, find out how to make the leftover egg white plumcake and other delicious anti-waste recipes!

INGREDIENTS
Ingredients for a 9-inch mold: Egg whites 4; Fine salt 1 pinch; Sugar 0.9 cup (180 g); Type 00 flour 2 cups (240 g); Powdered yeast for sweets 1 bag; Unsweetened cocoa powder 2 ¾ tsp (40 g); Natural plain yogurt 1 ½ cup (350 g); Vegetable oil 0.4 cup (100 g)

Preparation

How to prepare Egg White and Cocoa Cake

To prepare the egg white and cocoa cake, first place the whites in a large bowl. Add a pinch of salt 1 and start beating them with an electric whisk 2 until you get stiff peaks 3.

In another bowl, sift the flour 4 and baking powder 5. Then add the sugar 6

and mix the dry ingredients 7. Then add the cocoa powder 8 and mix again 9.

Pour in the oil 10, the yogurt 11, and mix with a spatula 12

until you get a smooth and homogeneous mixture 13. Then incorporate the egg whites little by little 14, mixing from the bottom up. When finished 15

pour the batter into a 9-inch springform pan lined with parchment paper 16. Bake in a preheated conventional oven at 350°F for about 40 minutes, always performing the toothpick test before removing the cake from the oven 17. Let your egg white and cocoa cake cool completely in the pan before transferring it to a plate 18 and enjoying it.