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.
Preheat the oven to 180°C in static mode and line an 18 cm cake pan with parchment paper.
In a bowl combine the egg whites, erythritol, Greek yogurt (or ricotta), milk and oil; mix well with a hand whisk until smooth.
Sift together the spelt flour, unsweetened cocoa powder and baking powder; add them to the liquid mixture and mix until combined and lump-free.
Pour the batter into the prepared cake pan and level the surface.
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.
Let the loaf cake cool in the pan for at least one and a half hours before unmolding it.
Serve the loaf cake dusted with powdered sugar, if desired.
Bowl
Hand whisk
Sieve
18 cm cake pan
Parchment paper
Toothpick
Store under a cake dome at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Recommended resting time in the pan: at least 1 hour and 30 minutes. For a sweeter version, replace the erythritol with the same amount of granulated sugar.
Italia, Toscana
| Energy (kcal) | 136.21 |
| Carbohydrates (g) | 30.04 |
| of which sugars (g) | 2.1 |
| Fat (g) | 2.04 |
| of which saturates (g) | 0.74 |
| Protein (g) | 8.03 |
| Fibre (g) | 2.6 |
| Salt (g) | 0.22 |
