The egg white and walnut loaf cake is a soft, butter-free dessert, healthy for breakfast. The loaf cake is quick to prepare and is perfect for using up all the egg whites that sometimes linger in the fridge. It’s an anti-waste recipe that I love because with this batter you can make many variations, all excellent. In fact, you can add the fruit of your choice or switch the nuts for raisins, and you can even add chocolate chips and cocoa. I assure you that any variation you make to the batter will always remain soft and delicate. If you want a loaf without sugar, you can add erythritol, a natural sweetener used as a sugar substitute. Erythritol has no calories and does not raise blood sugar levels, and it looks and tastes like sugar. I’ve tried this loaf cake with erythritol, with fresh fruit, dried fruits, and I assure you, the result has always been great.
How much erythritol to use instead of sugar?
Just increase the amount a little because it sweetens 30% less than sugar, so if you’re using 100 g of sugar in a batter, you’ll need to use 130 g of erythritol.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: No Waste
- Seasonality: All Seasons
- Energy 273.50 (Kcal)
- Carbohydrates 34.88 (g) of which sugars 16.80 (g)
- Proteins 5.85 (g)
- Fat 13.14 (g) of which saturated 0.85 (g)of which unsaturated 6.02 (g)
- Fibers 0.90 (g)
- Sodium 33.25 (mg)
Indicative values for a portion of 50 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 Egg White and Walnut Loaf Cake
- 2 cups all-purpose flour
- 3/4 cup sugar
- 4 egg whites (about 4 egg whites)
- 1/2 cup plain yogurt
- 1/3 cup sunflower oil
- 1 tbsp baking powder
- 1 tsp vanilla extract (optional)
- 1 cup walnuts
- to taste powdered sugar
Tools
- 1 Electric Beater
- 1 Spatula
- 1 Bowl
- 1 Cake Pan
- 1 Parchment Paper
Steps for Egg White and Walnut Loaf Cake
In a bowl, pour the egg whites and sugar, and whisk until stiff peaks form for at least 15 minutes.
Once the egg whites are whisked, add yogurt and mix gently from bottom to top to not deflate the egg whites.
Add sunflower oil and continue to mix gently. Once integrated, add the sifted flour and baking powder. The teaspoon of vanilla extract and finally the walnuts, leaving some aside to decorate the surface of the loaf cake.
Mix the batter well and pour it into a loaf cake pan lined with parchment paper. I preferred to line the pan to avoid using butter; otherwise, butter and flour it before pouring the batter. Sprinkle the surface with walnuts and bake in a static oven at 350°F for about 40 minutes. Remember always that baking time and oven temperature are indicative, so always adjust to your oven.
Before removing from the oven, do the toothpick test. If after the time has passed the loaf cake is not cooked, lower the oven temperature to 320°F and cover the cake with an aluminum foil; continue baking for another 15 minutes, always checking.
Remove from the oven and let it cool, before serving sprinkle with powdered sugar and enjoy your treat!
Storing the Egg White and Walnut Loaf Cake
The loaf cake keeps at room temperature covered for about 5 days and remains soft.
FAQ (Frequently Asked Questions)
Can sugar be replaced with sweetener for a lower-calorie loaf cake?
Yes, sugar can be replaced with erythritol, and the result is excellent.
to learn more about erythritolclick here
