The plumcake with only egg whites is a soft, light, and delicious dessert, perfect for those who want to enjoy a lighter snack or breakfast without sacrificing taste. This version of the classic cake stands out for its soft and delicate texture, thanks to the exclusive use of egg whites, making the final result even lighter. Perfect for a healthy breakfast, a tasty snack, or a delicate end of meal, this plumcake is easy to prepare and you can flavor it with vanilla or lemon. If you love plumcakes, try the lemon plumcake, the coffee plumcake, the vanilla and chocolate plumcake or the cream plumcake.
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OTHER SUPER SOFT DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the plumcake with only egg whites
- 3 egg whites
- 1 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 cup sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 packet baking powder
- 1 pinch salt
- to taste grated lemon zest
- 1 tbsp powdered sugar
Tools
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- Electric whisks
- Plumcake Molds 10 x 4 inches
Steps for preparing the plumcake with only egg whites
In a bowl, place 3 egg whites at room temperature. Add a pinch of salt and beat them until stiff peaks form.
In a larger bowl, sift flour, cornstarch, and baking powder. Mix in the sugar. Add milk, oil, and grated lemon zest. Stir until you get a homogeneous mixture.
Fold the egg whites into the mixture in 3 additions, gently mixing from bottom to top to avoid deflating them. Pour into the plumcake mold and bake in a preheated, ventilated oven at 350°F for 40-45 minutes. Do the toothpick test to check. Once cooled, remove from the mold and dust with powdered sugar.
Storage
Store for two or three days under a glass dome.
