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 up egg whites left over from other recipes. Here is the recipe for a simple and delicious cake.

Ingredients

• 150g egg whites (about 4-5 depending on the size of the eggs)
• 130g granulated sugar
• 100g 00 flour
• 40g unsweetened cocoa powder
• A pinch of salt
• 1/2 packet of baking powder
• Flavoring of choice (for example vanilla or a teaspoon of liqueur such as rum)

Preparation

1. Preheat the oven to 180 °C and prepare a cake pan (about 22-24 cm in diameter), greasing and flouring it or lining it with parchment paper.
2. In a large bowl, beat the egg whites with a pinch of salt until you obtain a foamy mixture.
3. Gradually add the granulated sugar, continuing to beat until you obtain a glossy and stiff meringue.
4. Gently fold in the sifted flour with the 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 a flavoring, gently incorporate it at the end.
6. Pour the batter into the prepared pan and level it with the spatula.
7. Bake in the oven for about 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Once baked, let the cake cool completely before removing it from the pan.

Trivia

The Egg White and Cocoa Cake can be considered a “light” variant of the classic Sponge Cake, given the exclusive use of egg whites instead of whole eggs. This allows for a significant reduction in fats and calories, making it an ideal choice for those watching their figure but not wanting to give up a delicious treat. Its texture is particularly soft and moist thanks to the presence of cocoa, which also adds an intense chocolate note.