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 preheatedย conventional oven at 350ยฐF 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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