Egg white cake with cocoa and nuts

Cocoa and Walnut Egg White Cake – a quick and delicious dessert

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 45-50 minutes
Number of servings: 8

Who doesn't love a slightly special cake? This egg white cake recipe, with cocoa and walnuts, is not only simple but also incredibly tasty, with the ability to disappear quickly from the plate. Made from accessible ingredients, this dessert will surely become a favorite in your household. Although it lacks stunning photos, each bite will prove that appearance is not everything when it comes to taste.

A brief history of the cake

The cake, in general, has deep roots in the culinary tradition of many cultures, known for its versatility. Whether made with whole eggs, egg whites, or different flavors, this dessert has been adapted over time, becoming a symbol of home cooking. Today, I will present a version that will amaze you with its fluffy texture and intense flavor, thanks to the combination of cocoa and walnuts.

Necessary ingredients

- 5 egg whites (approximately 150 g)
- 5 tablespoons sugar (approximately 75 g)
- 2 packets of vanilla sugar (approximately 16 g)
- 3 tablespoons flour (approximately 30 g)
- 2 tablespoons starch (approximately 20 g)
- 5 tablespoons oil (approximately 75 ml)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon dark cocoa (approximately 10 g)
- 2 tablespoons ground walnuts (approximately 20 g)
- A pinch of salt
- Juice from half a lemon (to activate the baking soda)

Useful tips for ingredients

1. Egg whites: Make sure they are at room temperature, as they whip better and achieve a fluffier texture. You can use egg whites left over from other preparations, but avoid those that have been stored for more than a few days.

2. Sugar: You can replace regular sugar with brown sugar for a deeper flavor. Vanilla sugar can be made at home by mixing sugar with a vanilla pod.

3. Walnuts: Use freshly ground walnuts for a more intense flavor. You can also experiment with other types of nuts, such as almonds or hazelnuts.

4. Cocoa: Choose a high-quality cocoa for a rich flavor. Dark cocoa adds an intense chocolate note, but you can also use regular cocoa, depending on your preferences.

Preparation techniques

1. Preheat the oven to 165°C. This is the ideal temperature for achieving a fluffy cake without burning it.

2. In a clean bowl, beat the egg whites with a pinch of salt. This will help stabilize them. Use an electric mixer on medium speed until the egg whites begin to form soft peaks.

3. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm and glossy meringue. This step is crucial for obtaining the fluffy texture of the cake.

4. In another bowl, combine the flour, starch, baking soda, and baking powder. Mix well to ensure the ingredients are evenly distributed.

5. Fold the flour mixture into the egg white meringue, adding the oil as well. Be gentle when mixing, using a spatula, to avoid losing air from the mixture.

6. Separate 3 tablespoons of the batter and add the ground walnuts. To the remaining mixture, add the cocoa. Gently mix until everything is well combined.

7. Prepare a cake pan by greasing it with oil and dusting flour on the bottom. This will prevent the cake from sticking.

8. Pour half of the cocoa mixture into the pan, followed by the walnut mixture, and finish with the remaining cocoa mixture. This technique will create a marbled effect, which is not only attractive but also delicious.

9. Bake the cake at 165°C for 30-35 minutes. Check if it is done by using a toothpick test – if it comes out clean, the cake is perfect.

10. After removing it from the oven, let it cool for a few minutes in the pan, then turn it onto a rack to cool completely.

11. Finally, dust the cake with powdered sugar for an elegant appearance and a sweet taste.

Serving suggestions

This egg white cake is delicious and simple, but you can add a special touch by serving it alongside a scoop of vanilla ice cream or a warm chocolate sauce. A cup of coffee or a fragrant tea perfectly complements this dessert.

Possible variations

1. You can add dark chocolate chunks or nuts to diversify the texture and intensify the flavor.

2. Replace cocoa with white cocoa for a more delicate cake and a different flavor.

3. Experiment with different types of nuts, such as pecans or pistachios, to add a touch of creativity.

Nutritional values (per serving)

Calories: Approximately 150 kcal
Proteins: 3 g
Fats: 6 g
Carbohydrates: 20 g

Frequently asked questions

1. Can I use egg yolks instead of egg whites?
Answer: This recipe focuses on using egg whites, but you can experiment with yolks; however, you will need to adjust the proportions of other ingredients.

2. What do I do if I don't have starch?
Answer: You can replace the starch with the same amount of flour, although the texture will be slightly different.

3. How can I keep the cake fresh longer?
Answer: Wrap it in plastic wrap and store it in an airtight container. It can be kept at room temperature for 2-3 days.

This cocoa and walnut egg white cake is perfect for any occasion, whether it’s a family meal or a gathering with friends. Try it and let it become part of your culinary traditions!

 Ingredients: 5 egg whites, 3 tablespoons flour, 2 tablespoons starch, 5 tablespoons oil, 5 tablespoons sugar, 1 large tablespoon black cocoa, a pinch of salt, 2 packets vanilla sugar, 2 tablespoons ground walnuts, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder

 Tags:  egg white cake