SOFT AND LIGHT DIPPING CAKE Today I present to you a very simple, super light cake because it is without butter or egg yolks, perfect for dipping or filling with creams or jams if you want a more indulgent version. Those who have been following me for a while know that I often recycle leftover egg whites (in my house we make carbonara frequently 😂) to make breakfast or snack cakes and I must say that the result is always amazing because they stay super soft for many days! Now follow me in the kitchen, I’ll show you how to make the soft and light dipping cake!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Dipping Cake
- 3 egg whites
- 1/2 cup sugar
- 1 1/4 cup all-purpose flour
- 2/3 packet baking powder
- A few drops vanilla essence
- 1/2 cup water
- 1/4 cup dark chocolate chips
- 1/4 cup sunflower seed oil
Useful Tools for Making the Dipping Cake
- 1 Electric Whisk
- 1 Loaf Pan
- 1 Hand Whisk
- 1 Sifter
Preparation of the Soft and Light Dipping Cake
As you will read, the preparation of this dessert is extremely quick, the fundamental step that will guarantee an excellent result is to whip the egg whites until stiff peaks form, achieving a smooth and shiny meringue.
In a bowl, mix water and oil, add a few drops of vanilla essence and, while continuing to mix, add the sifted flour along with the baking powder.
As you can see in the video, I pour both the flour and baking powder into the sifter and then directly sprinkle them into the water and oil emulsion, mixing until a fairly thick mixture is obtained.
Add the sugar while keeping on mixing with the whisk, and finally start adding the egg whites little by little, mixing from bottom to top to prevent deflating the mixture.
Continue to add all the egg whites until perfectly incorporated and a smooth and frothy cream is obtained, add the chocolate chips, give a final quick mix and pour into a previously oiled and lightly floured loaf pan.
Bake in a static oven at 347/356°F for about 20 minutes, times may vary based on your oven’s characteristics, but always do the toothpick test before removing it.
Let the dipping cake cool and then unmold it, and if you want, decorate with powdered sugar.
One more tip:
* Store the dipping cake in a well-covered container and it will remain soft for several days;
* You can enjoy it as is or fill it with creams or jam.
* You can enjoy it as is or fill it with creams or jam.
