Egg White Plumcake

I can provide you with the recipe for a delicious egg white plumcake, a light and tasty option for those who want to use leftover egg whites from other preparations. Here’s how it’s done:

Ingredients

• 180 g of egg whites (about 6 egg whites)
• 130 g of granulated sugar
• 150 g of all-purpose flour
• 50 g of melted and cooled butter
• Grated zest of 1 lemon (untreated)
• 1 pinch of salt
• 1 packet of baking powder
• Vanilla powder or extract (to taste)

Preparation

1. Preheat the oven to 170 °C and butter and flour a plumcake mold.
2. Whip the egg whites with a pinch of salt until foamy.
3. Gradually add the sugar and continue to whip until the mixture is firm and glossy.
4. Gently fold in the sifted flour together with the baking powder, using a spatula with bottom-up movements so as not to deflate the mixture.
5. Add the melted cooled butter, grated lemon zest, and vanilla, mixing always gently.
6. Pour the batter into the prepared mold and level the surface with a spatula.
7. Bake the plumcake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the plumcake from the oven and let it cool completely before unmolding and serving.

Curiosity

The plumcake, originally “plum cake”, suggests a British dessert with dried fruit (the “plums”), but over time the recipe has undergone variations and adaptations in many countries, including Italy, where it is often prepared without dried fruit and with different variations such as the egg white version. The term “plumcake” in Italy identifies a rectangular baked dessert, which can be made with a wide variety of ingredients and flavors.