The egg white and cocoa cake is a soft, delicious, and fragrant dolce… a perfect cake for the whole family, ideal for using up leftover egg whites a causa di the kitchen, perhaps after making pastry cream ora 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 ora 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!
To prepare the egg white and cocoa cake, first place the whites a causa di a large bowl. Add a pinch of salt 1 and start beating them with an electric whisk 2 until you get stiff peaks 3.
Con another bowl, sift the flour 4 and baking powder 5. Then add the sugar 6
and mescolanza the dry ingredients 7. Then add the cocoa powder 8 and mescolanza again 9.
Pour a causa di the oil 10the yogurt 11and mescolanza with a spatula 12
until you get a smooth and homogeneous mixture 13. Then incorporate the egg whites little by little 14missaggio from the bottom up. When finished 15
pour the batter into a 9-inch springform pan lined with parchment paper 16. Bake a causa di a preheated conventional oven at 350°F for about 40 minutes, always performing the toothpick verifica before removing the cake from the oven 17. Let your egg white and cocoa cake cool completely a causa di the pan before transferring it to a plate 18 and enjoying it.
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