Today’s sweet recipe: egg white donut with chocolate chips!

A soft and light pantry cake thanks to the presence of only egg whites, a snack I often prepare for the kids but especially after making a creamy carbonara and I have leftover egg whites, thus avoiding waste. #zerowaste #behappy!😉

Few and simple ingredients to combine together to create a tasty cake, perfect for breakfast with a nice cup of hot milk or as a snack with a steaming hot chocolate.

This cake, as the name suggests, is made with egg whites and is without milk and butter, so it’s dairy-free, perfect for those with intolerances to such foods.

I poured the batter into a donut mold, but of course, you can also make a loaf cake or a regular cake, the result will be equally delicious.

Another dessert made solely with egg whites that my family loves is the angel cake, soft as a cloud.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 1 mold of 9 inches
Cooking methods: Oven
Cuisine: Italian

Ingredients

5 oz egg whites
3/4 cup sugar
1/3 cup vegetable oil
2/3 cup water
1 1/2 cup all-purpose flour
1 tbsp baking powder
1/2 cup chocolate chips
1 pinch fine salt

Tools

1 Scale
1 Mixer
1 Bowl
1 Mold

Let’s Get Started!

Pour the egg whites into the bowl of the electric mixer along with a pinch of salt and start at medium speed. Let it work until they are well whipped to stiff peaks.
Meanwhile, as the egg whites are whipping, pour room-temperature water and vegetable oil into another bowl, quickly mix with a hand whisk, then add the granulated sugar and mix again.
Combine the flour and baking powder together and sift them into the previous mixture of water, oil, and sugar, then mix. Add the chocolate chips and mix again.
Now that the egg whites are whipped and the batter base is ready, we can combine them by pouring a few spoonfuls of egg whites at a time into the batter, mixing gently to avoid deflating the mixture.
Prepare the mold, I oiled and floured my donut mold, then pour the batter into the mold and bake in a preheated oven at a temperature of 340°F for 40/45 minutes. Before removing from the oven, perform the toothpick test by inserting a toothpick into the center of the cake; if it comes out dry and clean, it means it is ready, otherwise leave it for a few more minutes.
Let the egg white and chocolate chip donut cool in the mold, meanwhile take a picture of your cake and post it on social media tagging me (una riccia che pasticcia on Instagram and Facebook) and show me what shape you chose.