The cocoa pound cake with egg whites is an easy and quick recipe, great for using up leftover egg whites or for making a healthier, protein-rich dessert. Thanks to stevia, as a substitute for granulated sugar, it becomes a fit version of the classic cocoa pound cake. The cake is soft and light, perfect to enjoy at breakfast or as a snack.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz egg whites
- 1 1/4 cups all-purpose flour
- 1/3 cup vegetable oil
- 1/4 cup stevia
- 1/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 packet baking powder
Tools
- Bowl
- Mixer
- Loaf Pan
Preparation
To prepare the cocoa pound cake with egg whites, start with the latter. In a large bowl, beat the egg whites with powdered stevia until stiff peaks form. Then, add the milk in a stream, followed by the sifted flour. Mix well with the mixer and add the oil, allowing it to be absorbed into the batter, then add the sifted cocoa and baking powder to avoid lumps.
Continue mixing with the beaters until you obtain a frothy and homogeneous mixture.
Butter and flour a loaf pan, then pour the batter into it. Bake in a preheated static oven at 356°F for 35-40 minutes, always doing the toothpick test before removing from the oven. Let cool and dust with cocoa or powdered sugar, or enjoy it plain.
Advice and Storage
If you don’t have stevia, you can substitute it with 120 grams of sugar or cane sugar.
The cocoa pound cake with egg whites can be stored for 3 days.
Also see:
Fit Brownies
Integral Coconut Muffins
Shortcrust Pastry in Sweet or Savory Version
