Egg White and Cocoa Cake

The Egg White and Cocoa Cake is a light and fluffy dessert that can be a great way to use leftover egg whites from other recipes. Here is the recipe for a simple and delicious cake.

Ingredients

• 150g of egg whites (about 4-5 depending on the size of the eggs)
• 130g of granulated sugar
• 100g of all-purpose flour
• 40g of unsweetened cocoa powder
• A pinch of salt
• 1/2 sachet of baking powder
• Aroma of choice (for example vanilla or a teaspoon of liquor like rum)

Preparation

1. Preheat the oven to 180 °C (356 °F) and prepare a cake tin (about 22-24 cm in diameter), greasing and flouring it, or lining it with parchment paper.
2. In a large bowl, whisk the egg whites with a pinch of salt until foamy.
3. Gradually add the granulated sugar, continuing to whisk until you obtain a glossy and firm meringue.
4. Gently fold in the sifted flour with cocoa and baking powder, being careful not to deflate the mixture. To keep the air inside the mixture, it is better to use a spatula and make gentle movements from top to bottom.
5. If you wish to add an aroma, gently fold it in at the end.
6. Pour the batter into the prepared tin and level it with the spatula.
7. Bake in the oven for about 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Once baked, let the cake cool completely before removing it from the tin.

Curiosity

The Egg White and Cocoa Cake can be considered a “light” variation of the classic Sponge Cake, due to the exclusive use of egg whites rather than whole eggs. This significantly reduces the fats and calories, making it an ideal choice for those watching their figure but do not want to give up a tasty dessert. Its texture is particularly soft and moist due to the presence of cocoa, which also adds an intense chocolate note.