Egg white cake with cocoa and cranberries

Egg white cake with cocoa and cranberries – a sweet temptation that is easy to prepare

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 8-10

Welcome to the world of sweet delights! Today, I invite you to discover a wonderful recipe for egg white cake, enriched with cocoa and cranberries. This cake is perfect for those moments when you want to prepare something special but quick. Whether you are a cooking enthusiast or a novice in the kitchen, this recipe will surely become one of your favorites.

The history of this cake is fascinating, as egg white cakes have been appreciated over time for their fluffy and light texture. Over the years, different cultures have adapted this recipe, adding local ingredients and personal preferences. In today's version, cranberries bring a note of freshness and a pleasant contrast to the sweetness of the sugar, transforming this cake into a true delight.

Ingredients:
- 200 g egg whites (approximately 6-7 egg whites)
- 150 g sugar
- 6 tablespoons flour
- 1 teaspoon baking powder
- 3 tablespoons oil (preferably sunflower or olive)
- 1 tablespoon cocoa
- 1 tablespoon dried cranberries
- Rum essence (1-2 drops)
- Zest of one lemon (preferably organic)

Step-by-step preparation:

1. Start by preheating the oven to 180°C. Make sure you have all the ingredients at hand, as this process will be quick and enjoyable!

2. Beat the egg whites with a pinch of salt in a large bowl. Use an electric mixer on medium speed until the egg whites become frothy. This step is essential for achieving a fluffy texture. Continue mixing and gradually add the sugar, mixing until the mixture becomes glossy and firm, about 5-7 minutes.

3. Once you have a consistent meringue, reduce the mixer speed to low and add the oil and lemon zest. Gently mix to incorporate these ingredients without losing the air in the meringue.

4. In a separate bowl, combine the flour with the baking powder. Sifting these ingredients will help avoid lumps in the mixture. Add the flour mixture to the meringue, being careful to mix gently with a spatula, from bottom to top. This will help maintain the air in the meringue.

5. Take a portion of the obtained mixture and place it in another bowl. Add the cocoa and mix well until the cocoa is fully integrated.

6. Prepare a silicone mold (or a baking tray if you don’t have a silicone mold). Grease the mold with a little oil to prevent the cake from sticking. Pour the first half of the white mixture into the mold. Place the cranberries on top, distributing them evenly to have a delicious flavor in every bite.

7. Now, add the other half of the cocoa mixture, pouring it carefully over the layer with cranberries. This will create a delicious marbled effect!

8. Place the cake in the preheated oven for about 30 minutes. It is important to test the cake with a toothpick; if it comes out clean, then the cake is ready. If not, let it bake a few more minutes, but be careful not to dry it out.

9. Once the cake is baked, remove it from the oven and let it cool in the mold for 10-15 minutes, then turn it onto a wire rack to cool completely. This step will ensure a perfect texture.

Serving suggestions:
This egg white cake with cocoa and cranberries is delicious both warm and cold. You can serve it plain or with a scoop of vanilla ice cream or whipped cream. Additionally, a slice of fresh lemon or a little chocolate sauce will add a touch of refinement.

Possible variations:
For those who love chocolate, you can replace the cranberries with dark or white chocolate chips. You can also experiment with other dried fruits, such as raisins or apricots, depending on your preferences.

Nutritional benefits:
This cake is a good source of protein due to the egg whites. Cranberries add antioxidants and vitamins, while cocoa is a healthy ingredient rich in flavonoids. In total, a serving of cake has about 150-180 calories, depending on the amount of sugar and oil used.

Frequently asked questions:
1. Can I replace egg whites with a vegan substitute?
Yes, you can use a plant-based egg replacer, but the texture will be different.
2. What is the secret to a fluffy cake?
Beat the egg whites well enough and mix the ingredients carefully to avoid losing air from the mixture.
3. How can I store the cake?
The cake stores well in an airtight container at room temperature for a few days.

Now that you have all the necessary information, all that’s left is to get cooking! This egg white cake with cocoa and cranberries will bring a smile to your face and your loved ones. Happy cooking!