Soft cake with chocolate chips and ricotta Bimby without butter with egg whites a cloud of pleasure that even children will love, a simple and delicious breakfast cake that starts your day in the best way.
It is a very simple batter to make where egg whites are used, in fact, it is an excellent recipe to recycle egg whites like the fabulous egg whites and almond cake that are left over from other preparations like the pastry cream I use to make the carnival ravioli or when I prepare the classic tiramisu.
To prepare this cake, it takes very little time especially if you use the Bimby like I did with other recipes like the chocolate and yogurt cake in air fryer Bimby or the tiramisu crepes Bimby and many other delights that I will leave you below but it can also be easily made without Bimby using classic electric whisks.
The next time you have leftover egg whites and don’t know how to use them, try this fantastic cake but remember that it will disappear in a moment. Let’s see what we need to make the soft cake with chocolate chips and ricotta Bimby without butter with egg whites a cloud of pleasure that even children will love
HERE ARE OTHER RECIPES YOU CAN PREPARE WITH THE BIMBY AND EGG WHITES NOT TO BE MISSED
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Soft cake with chocolate chips and ricotta Bimby without butter with egg whites a cloud of pleasure that even children will love, a breakfast cake that starts your day in the best way.
- 4 egg whites
- 5.6 oz sugar
- 1.9 cups all-purpose flour
- 10.5 oz sheep ricotta
- 0.4 cups sunflower seed oil
- 1 packet baking powder
- vanilla flavoring
- chocolate chips (to taste)
- powdered sugar (for dusting)
- granulated sugar (for dusting)
- almonds (optional for decorating)
Tools
HERE’S WHAT WE NEED
- 1 Kitchen robot Bimby
- 1 Electric whisk
Steps
LET’S MAKE THE CAKE
Place the sugar in the bowl for 10 seconds at speed 10. Attach the butterfly whisk, add the egg whites for 5 minutes at 99°F speed 3. Remove the butterfly whisk and add the flour, ricotta, baking powder, flavoring, and oil for 30 seconds at speed 4. Add the chocolate chips a few seconds on reverse speed. Pour into a buttered and floured bundt pan or cake tin about 9.5 inches, dust with granulated sugar and, if desired, with almonds and bake at 356°F for about 35/40 minutes but adjust with your oven. Remove from oven and dust with powdered sugar.
Whisk the egg whites until stiff. In another bowl, sift the flour with the baking powder, add the ricotta, oil, and the chosen flavoring, gently fold in the egg whites from bottom to top, and finally, add the chocolate chips. Proceed with baking as above.
HERE ARE SOME TIPS
For a good result, make sure all ingredients are at room temperature
FAQ (Questions and Answers)
CAN I USE BUTTER?
It’s better to use oil to make it lighter, but if you want, you can use it.
