Egg white cake with nuts, chocolate, and dried plums

Name: Egg white cake with nuts, chocolate, and dried plums
Ingredients: For a small loaf pan (approximately 24x10 cm): 3 egg whites; a pinch of salt; 7 tablespoons of sugar (120 g); 6 tablespoons of flour (90 g); 4 tablespoons of oil; 4 tablespoons of milk; 1/2 packet of baking powder; 1 vial of vanilla essence; 4 squares of chocolate with biscuit; 1 heaping tablespoon of ground walnuts; 4-5 dried plums.

Dessert - Egg white cake with nuts, chocolate, and dried plums by Felicia L. - Recipia

Egg White Cake with Nuts, Chocolate, and Dried Plums Whenever I have leftover egg whites from other recipes, I make this cake because I always have the ingredients at home. It’s simple, doesn’t require much effort, and I love that I use dried fruits, nuts, and a little chocolate, just enough to give it an interesting texture. For a small pan, it results in a light cake, not too sweet, perfect for a quiet afternoon. Quick Info Total Time: 50-60 minutes Preparation Time: 15-20 minutes Baking Time: 35-40 minutes Servings: 8-10 slices (for a loaf pan of about 24x10 cm) Difficulty: Easy Recipe Type: Simple Cake, suitable when you have leftover egg whites or want something quick Ingredients 3 egg whites 1 pinch of salt 7 tablespoons of sugar (about 120 g) 6 tablespoons of flour (about 90 g) 4 tablespoons of oil 4 tablespoons of milk 1/2 packet of baking powder (about 5 g) 1 vial of vanilla essence 4 squares of chocolate with biscuits (you can also use plain chocolate if you don't have biscuit chocolate) 1 heaping tablespoon of ground nuts 4-5 dried plums (cut into small pieces) Preparation Method 1. Prepare all the ingredients within reach. Cut the dried plums into small pieces and break the chocolate into suitable pieces for the cake. Preheat the oven to low-medium heat (about 170°C). 2. Place the egg whites in a clean bowl. Sprinkle the salt over them and mix with a mixer on medium speed until they become stiff peaks. 3. Gradually add the sugar, a little at a time, mixing well each time. Continue until you achieve a shiny meringue. 4. Gradually pour the oil and milk over the meringue, mixing on low speed. Add the vanilla essence as well. 5. Mix the flour with the baking powder in a separate bowl. Gently fold the flour into the egg white mixture using a spatula or spoon, with light upward movements to avoid deflating the foam. 6. Add the ground nuts, chocolate pieces, and chopped plums. Mix briefly, just enough to distribute evenly. 7. Line the loaf pan with baking paper. Pour the mixture into the pan and level it gently. 8. Place the pan in the preheated oven. Bake for 35-40 minutes on low-medium heat. It’s done when a toothpick comes out clean. 9. Let the cake cool slightly in the pan, then you can remove it onto a rack. Why I Make This Recipe Often It uses simple ingredients that I always have at home, and it’s a good solution for leftover egg whites. This cake is light and doesn’t dry out too quickly. It cuts nicely and doesn’t need syrup or glaze. Tips and Variations Tips If the egg whites don’t whip well, wipe the bowl with a little lemon juice beforehand. Don’t add the flour all at once to avoid deflating the mixture. Use baking paper, as it makes it easier to remove the cake after baking. Substitutions The chocolate with biscuits can be replaced with any type of chocolate you have. Milk can be replaced with plant-based drinks (oat, almond) if you need a dairy-free option. If you don’t have dried plums, raisins or other dried fruits work too. Variations You can replace nuts with hazelnuts or almonds if you have leftovers at home. Add a little grated lemon or orange zest for flavor, if you like. You can also add a few drops of rum essence, but no more than half a vial. Serving Ideas It can be sliced and served with coffee or tea. It also goes well with a spoonful of yogurt on the side for those who want something cooler. Frequently Asked Questions 1. Can I double the quantities for a larger pan? Yes, if you have a larger pan, double all the ingredients. The baking time will increase slightly, so check with a toothpick after 40-45 minutes. 2. What do I do if I only have 2 egg whites? You can make the cake with 2 egg whites, but proportionally reduce the other ingredients. The cake will be smaller and less fluffy. 3. Can I use less sugar? Yes, you can decrease the sugar by 1-2 tablespoons if you prefer it less sweet, but I don’t recommend eliminating all the sugar because it helps stabilize the egg whites. 4. Can I make the recipe without nuts? Yes, nuts are not mandatory. Without nuts, the cake will be simpler but still airy. 5. Can the egg whites be used straight from the fridge? It’s better to let them sit at room temperature for 10-15 minutes before whipping, but if you don’t have time, they work fine straight from the fridge. Nutritional Values The values are approximate for the entire pan (with the ingredients from the recipe): Total Calories: about 950-1000 kcal One slice (1/10 of the cake): 95-100 kcal Carbohydrates: approximately 17 g/slice Proteins: 2-3 g/slice Fats: 3-4 g/slice It doesn’t contain much fat, and the amount of sugar is moderate. Dried fruits and nuts add a little fiber. Storage and Reheating The cake keeps well for 2-3 days at room temperature in a closed container. I don’t recommend reheating in the oven or microwave, as the texture becomes drier. If it lasts longer, it can also be kept in the fridge, but it hardens slightly. It’s best consumed within the first two days.

Egg white cake with nuts, chocolate, and dried plums

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