The Pumpkin and Apple Egg White Cake, one of those desserts created out of the necessity to use up my egg whites stored in the freezer, left over from previous preparations.
To be honest, I started with a base of a dessert I made years ago, but then gradually modified it as I felt inspired… I added dark chocolate (my great love), apples, and without boasting, it turned out to be a truly unique dessert.
At the end of the baking, the result is truly spectacular, very soft and tasty, but above all, it remained soft for days.
A truly right dessert to make for Halloween, perhaps to bring to our children’s school and very practical to serve.
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you like, I will post it on my FB page in your name.
About 273 Kcal per serving
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween, All seasons
Ingredients to make the Pumpkin and Apple Egg White Cake
- 6 egg whites
- 150 g sugar
- 200 g pumpkin (weight of the puree)
- 100 ml sunflower oil (or corn oil)
- grated zest of 1 lemon
- 2 packets baking powder
- 150 g 70% dark chocolate
- 50 ml rum
- 300 g all-purpose flour
- 3 apples (small – weight without skin)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- Halloween-themed decorations
Tools
- 1 Non-stick pan Cake pan
Preparation of the Pumpkin and Apple Egg White Cake
First, boil the pumpkin, or alternatively, we can bake it at 356°F (180°C) in the oven for about half an hour.
The raw pumpkin will weigh about 300-350g without skin, to have a 200g puree.
Once the pumpkin is cooked, transfer it to a container and use an immersion blender to create a cream.
Peel the apples, cut them into slices, place them in a bowl and sprinkle with 1 teaspoon of ground cinnamon, a splash of lemon juice, mixing everything and set aside.
In the cake mixer or any appliance equipped with a whisk, whip the egg whites with the sugar, then continue adding the other ingredients by hand so as not to deflate the mixture.
Subsequently, mix by hand adding the grated lemon zest, the seed oil, the baking powder, mixing to absorb the ingredients.
Finally, add the rum, the previously set aside apples, the chocolate chips, sift the flour, and mix well and long until the mixture is well incorporated.
Butter and flour a pan about 10 inches (26 cm) in diameter with sides at least 2-3 fingers high, and bake in a preheated oven at 356°F (180°C) for about 50-55 minutes, checking for doneness.
Once baking is complete, remove from the oven and after it has cooled a bit, transfer it to a serving plate and when it is completely cooled, prepare the glaze to cover the surface.
For the glaze, put a teaspoon of pumpkin puree mixed with powdered sugar in a glass, or put 150g of powdered sugar and 3 teaspoons of water in a glass, a tiny drop of liquid orange food coloring, mix, and add a little water at a time if more is needed.
The glaze should be thick, once the right consistency is reached, pour it over the cake, covering the entire surface.
Keep the cake uncovered until the glaze dries on the surface, usually, it should be ready in about half an hour.
