Cocoa marble egg white cake

Name: Cocoa marble egg white cake
Ingredients: 10 egg whites; 1/8 teaspoon fine salt; 12 tablespoons sugar; 2 sachets vanilla sugar; 7 tablespoons oil; 1 sachet of 10 g baking powder with saffron; 12 tablespoons flour; 2 tablespoons cocoa powder; 50 g chocolate chips; 50 g raisins; 1 teaspoon oil for the molds

Dessert - Cocoa marble egg white cake by Luminita A. - Recipia

Frozen egg whites can also be used to make cocoa marble egg white cake, with layers swirled into a marbled pattern. The crumb comes out light, with pockets of cocoa and little pieces of chocolate, while the raisins stay on top; in the small molds, the portions are separate. I keep beating the egg whites until I can no longer feel the sugar between my fingers. Preparation: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Servings: 12. Approximately 245 kcal and 5 g protein per serving.

Ingredients

10 egg whites
1/8 teaspoon fine salt
12 tablespoons sugar
2 sachets vanilla sugar
7 tablespoons oil
1 sachet of 10 g baking powder with saffron
12 tablespoons flour
2 tablespoons cocoa powder
50 g chocolate chips
50 g raisins
1 teaspoon oil for the molds

Preparation

1. Beat the egg whites with 1/8 teaspoon salt, then add the sugar and vanilla sugar. Keep beating until the sugar dissolves. 2. Mix in the 7 tablespoons of oil, the baking powder and 8 tablespoons of flour until you have a smooth batter. 3. Set aside about 10 tablespoons of batter. Stir the remaining 4 tablespoons of flour and the chocolate chips into the rest of the batter. 4. Stir the cocoa powder into the batter you set aside. Line the large pan with baking paper and grease the silicone molds with 1 teaspoon of oil. 5. Pour the plain batter into the large pan, then add the cocoa batter. Draw circles through the two layers with a skewer. Sprinkle the raisins on top. For the small molds, add the cocoa batter first, then the plain batter. 6. Bake the large pan at 180°C for about 40 minutes, until the cake is browned and the middle is set. The small molds bake faster, in about 20-25 minutes.

Notes

I first made the cake after I caught Ina when she wasn't in the cellar and asked her how to use egg whites in a cake; until then, I didn't know they could be kept in the freezer. The cake keeps covered in the fridge for up to 3 days, and frozen egg whites should be thawed in the fridge before use. I choose the large pan when I want slices for the table and the small molds when I divide up the portions. I serve it with a cup of coffee. The egg whites must be separated without a trace of yolk, because the fat stops the foam from holding. If the raisins are very dry, soak them in lukewarm water for 10 minutes and dry them well before putting them on the batter. The cake contains eggs and gluten.