Egg White Pumpkin and Apple Cake: a light and fluffy Halloween dessert.
Have you ever opened the freezer and found egg whites saved from other preparations, waiting to be used?
My Egg White Pumpkin and Apple Cake was born exactly like that: from the wish not to waste anything and from the need to create a delicious cake using what I already had at home.
I started from a base I used years ago, but then I let myself be guided by the inspiration of the moment, changing the ingredients step by step.
To make this cake truly special I added my great love: dark chocolate.
The bitterness of the chocolate pairs divinely with the natural sweetness of the pumpkin and the freshness of the apples, creating a unique balance of flavors.
Without boasting, I can tell you that it turned out to be an amazing cake!
The texture, thanks to the use of only egg whites, is incredibly airy and light, almost like a cloud that melts in your mouth.
Perfect for children’s parties!
When baked the result is spectacular, not only in taste but also in keeping quality: it stayed soft for days, which is essential for homemade cakes.
Given its vibrant color and autumn ingredients, it is the right cake to make for Halloween.
Being very practical to serve, it is ideal to bring to a school party or to offer at a themed buffet.
Although the texture resembles a classic cake, you can cut it into small cubes (like soft little “cookies”) to make it easier for little ones to eat.
This recipe shows that with a pinch of imagination and the desire to experiment, simple ingredients can be transformed into a home pastry masterpiece.
All you have to do is get to work and make this delight for Halloween or for a different autumn snack.
Your guests will be amazed!
Approx. 273 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween, All seasons
Ingredients to make the Egg White Pumpkin and Apple Cake
- 6 egg whites
- 3/4 cup granulated sugar (about 150 g (5.3 oz))
- 3/4 cup pumpkin puree (weight of puree about 200 g (7.1 oz))
- 7 tbsp sunflower seed oil (or corn oil) (about 100 ml (3.4 fl oz))
- grated zest of 1 lemon
- 2 packets baking powder
- 5.3 oz 70% dark chocolate (about 150 g)
- 3 tbsp rum (about 50 ml (1.7 fl oz))
- 2 1/2 cups all-purpose flour (about 300 g)
- 3 small apples (weight without skin)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- Halloween-themed decorations
Tools
- 1 Non-stick pan Cake pan
Preparation of the Egg White Pumpkin and Apple Cake
First of all, boil the pumpkin; alternatively you can roast it in the oven at 356°F (180°C) for about half an hour.
The raw pumpkin will weigh about 300–350 g without skin to obtain about 200 g of puree.
Once the pumpkin is cooked, move it to a container and use an immersion blender to make a smooth puree.
Peel the apples, slice them, place them in a bowl and sprinkle with 1 teaspoon of ground cinnamon and a splash of lemon, toss everything and set aside.
In a mixer for desserts or in any appliance fitted with beaters, whip the egg whites with the sugar, then continue by adding the other ingredients by hand so as not to deflate the mixture.
Next, fold in by hand the grated lemon zest, the seed oil, and the baking powder, mixing to allow the ingredients to be absorbed.
Finally add the rum, the apples set aside, the chocolate chips, sift the flour and mix well and for a long time until the batter is well incorporated.
Butter and flour a pan about 10 1/4 in (26 cm) in diameter with sides at least 2–3 finger-heights (about 1–1.5 in) and bake in a preheated oven at 356°F (180°C) for about 50–55 minutes, checking for doneness.
When baking is complete, remove from the oven and after letting it cool a little, transfer it to a serving plate. When it is completely cooled prepare the glaze to cover the surface.
For the glaze, in a glass put one teaspoon of pumpkin puree mixed with powdered sugar, or put in a glass 1 1/4 cups (about 150 g) powdered sugar and 1 tablespoon (3 teaspoons) of water, a pinch of liquid orange food coloring, mix and add a tiny amount of water at a time if more is needed.
The glaze should be thick; once it reaches the right consistency, pour it over the cake covering the entire surface.
Keep the cake uncovered until the glaze dries on the surface; usually it will be ready in about half an hour.
