A very soft, protein-rich loaf cake made with only egg whites, ideal for using up leftover egg whites. Soft, delicious and enriched with Greek yogurt (or ricotta) for extra creaminess.
Step 1 of 7: Preheat the oven to 180°C in static mode and line an 18 cm cake pan with parchment paper.
Step 2 of 7: In a bowl combine the egg whites, erythritol, Greek yogurt (or ricotta), milk and oil; mix well with a hand whisk until smooth.
Step 3 of 7: Sift together the spelt flour, unsweetened cocoa powder and baking powder; add them to the liquid mixture and mix until combined and lump-free.
Step 4 of 7: Pour the batter into the prepared cake pan and level the surface.
Step 5 of 7: Bake in the preheated oven at 180°C for about 50 minutes; do the toothpick test: it should come out clean or with a few moist crumbs.
Step 6 of 7: Let the loaf cake cool in the pan for at least one and a half hours before unmolding it.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 7: Serve the loaf cake dusted with powdered sugar, if desired.
| Average values | Per serving98 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 560 kJ134 kcal | 570 kJ136 kcal |
| Fat | 1.99 g | 2.03 g |
| of which saturated fatty acids | 0.73 g | 0.74 g |
| Carbohydrates | 29.53 g | 30.06 g |
| of which sugars | 2.07 g | 2.11 g |
| Fibre | 2.55 g | 2.6 g |
| Protein | 7.9 g | 8.04 g |
| Salt | 0.22 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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