The egg white and cocoa pound cake is the perfect recipe to use leftover egg whites, as often happens when we prepare custard and want to avoid wasting them.
Egg whites should never be thrown away, because we can make excellent desserts, meringues, cookies, pancakes and even classic omelets that are lighter and lower in calories.
This egg white and cocoa pound cake is super soft and moist, ideal for breakfast with milk and coffee. It has the typical taste of a chocolate cake, and the chocolate chips make it even more delicious.
Save the recipe for this pound cake; I’m sure you’ll make it many more times just like me!
See you soon, Susy.
Discover other pound cake recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.80 (Kcal)
- Carbohydrates 38.30 (g) of which sugars 18.27 (g)
- Proteins 5.97 (g)
- Fat 14.49 (g) of which saturated 2.09 (g)of which unsaturated 11.74 (g)
- Fibers 2.54 (g)
- Sodium 30.97 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the egg white and cocoa pound cake
- 3 egg whites (100 g)
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup whole milk (or any other plant-based beverage)
- 1/3 cup sunflower oil
- 1/2 cup sugar
- 1 packet baking powder
- 1 orange zest (grated)
- 1 tbsp dark chocolate chips (for the surface)
Tools
- Pound Cake Pan
- Hand Whisk
- Electric Whisk
- 2 Bowls
- Spatula
Steps
Before starting the recipe, preheat the oven to 340°F (static mode).
In a bowl, add the oil, sugar, and milk. Use the hand whisk to mix all the ingredients. Sift the flour, cocoa, baking powder, and grated orange zest directly into the bowl. Mix well with a spatula until smooth and homogeneous.
Meanwhile, beat the egg whites until very stiff. Read here how to beat egg whites until stiff. Gradually fold them into the batter using upward movements to avoid deflating them. Pour the batter into the 7×4-inch pound cake pan, sprinkle the surface with chocolate chips, and bake in the static oven at 340°F for about 45/50 minutes. Do the toothpick test and, once done, remove from oven and let it cool completely before removing from the pan.
Storage
The egg white and cocoa pound cake should be stored under a cake dome for 2-3 days.
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