The plumcake with egg whites and cocoa is the perfect recipe to use leftover egg whites, as often happens when we make custard and we absolutely don’t want to waste them. If you have leftover egg whites, also try my collection of recipes with leftover egg whites where you’ll find many simple ideas to avoid wasting them.
Egg whites should never be thrown away, because with a few ingredients we can prepare many delicious desserts: crunchy meringues, fragrant cookies, fluffy pancakes and even light, fragrant cakes.
This plumcake with egg whites and cocoa is very soft and slightly moist, ideal for morning breakfast with milk and coffee. The flavor is reminiscent of a chocolate cake and the dark chocolate chips in the batter make it even more indulgent.
Save this plumcake recipe—I’m sure you’ll bake it many times just as I did.
See you soon
Susy
Discover other plumcake recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 50 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 plumcake with egg whites and cocoa
- 3 egg whites (about 3.5 oz (100 g))
- 1 1/4 cups all-purpose flour (about 150 g)
- 3 tbsp unsweetened cocoa powder (about 30 g (≈1.1 oz))
- 1/3 cup whole milk (or any plant-based milk (about 80 ml))
- 1/3 cup sunflower seed oil
- 1/2 cup sugar (about 100 g (≈3.5 oz))
- 1 packet baking powder (for cakes) (about 16 g (≈4 tsp))
- 1 orange zest (grated)
- 1 tablespoon dark chocolate chips (for the surface)
Tools
- Loaf pan
- Hand whisk
- Electric whisk / Hand mixer
- 2 Bowls
- Spatula
I prepare the plumcake with egg whites and cocoa
Before starting the recipe, preheat the oven in static mode to 338°F.
In a bowl, place the oil, sugar and milk and whisk well by hand to combine all the ingredients. Sift the flour, cocoa and baking powder directly into the bowl, then add the grated orange zest. With a spatula, mix until you obtain a smooth, homogeneous batter.
Meanwhile, whisk the egg whites until stiff 👉 read here how to whisk egg whites to stiff peaks. When ready, add a couple of tablespoons of the whites to the batter first and mix to make it softer, then gently fold in the rest of the egg whites with upward movements so as not to deflate them.
Pour the batter into a loaf pan about 7 x 4 in (18×10 cm), sprinkle the surface with the dark chocolate chips and bake in the preheated oven at 338°F for about 45-50 minutes. Do the toothpick test, remove the plumcake from the oven and let it cool well before removing it from the pan.
Storage and useful tips
The plumcake with egg whites and cocoa stays soft for 2-3 days at room temperature if covered with a cake dome or wrapped in plastic wrap to keep it moist longer.
If you want to keep it longer you can also slice it and freeze it: just let it thaw at room temperature to recover all its softness.
For an even more intense aroma you can replace the orange zest with lemon zest or add a pinch of cinnamon to the batter. If you prefer a lactose-free version you can use a plant-based drink instead of milk.
For an extra indulgent touch you can dust the plumcake with powdered sugar before serving or add some chopped hazelnuts or almonds to the batter.
