The stracciatella ring cake with egg whites only, soft, delicious, and rich in chocolate, is the best way to use up leftover egg whites from other recipes. Just a few more ingredients, a quick mix, and you have a wonderful and delicious cake ready for breakfast or a snack. Light, fluffy, and butter-free, the stracciatella ring cake with egg whites only is amazing! Try it if you also have some egg whites to recycle. And if you don’t have them, you can always buy them in cartons!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz egg whites
- 2 1/2 cups all-purpose flour
- 1 1/8 cups sugar
- 1 cup milk
- 3/4 cup rice oil
- 3 1/2 oz dark chocolate
- 1 tsp vanilla extract
- 1 packet baking powder
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 KitchenAid Artisan Stand Mixer
- 1 9.6-inch Bundt Cake Pan
- 1 Bowl
- 1 Cake Tester
- 1 Silicone Spatula
Steps
Chop the chocolate with a knife into flakes. In the mixer bowl, transfer the flour, sugar, and baking powder. Then add the oil, milk, and vanilla and mix well. In a separate bowl and with clean whisks, beat the egg whites until stiff peaks form. Add the egg whites to the prepared mixture: first, a couple of tablespoons to soften it, then the rest in multiple additions, folding gently with a spatula from the bottom up. Finally, add the chocolate. Grease and flour the mold or, if you prefer, you can use release spray. I skip this step because my mold does not need to be greased and is perfectly non-stick. Bake the ring cake in a preheated oven at 356°F for about 50 minutes. Check the cooking with the skewer test. When the cake is ready, remove it from the mold and let it cool on a rack before slicing.
Notes
To achieve the stracciatella effect, the chocolate should be cut with a knife; otherwise, you will have a cake with chocolate chips.
