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Sometimes it happens to us. We make a recipe in which we only need yolks and we have the whites left over. What do we do with them? Well in this case, a egg white cake which also has cocoa powder.
Children like it very much. You already know that the cocoa and chocolate attracts them in a crazy way. If you want it to be even more irresistible for them, put some pieces of chocolate in the dough, once you have it ready to pour it into the mold. You can even use the remains of chocolate figurines that you have at home this Easter. We will thus have an authentic recipe for use.
Egg white and cocoa cake
- ascen jimenez
- Kitchen: cuisine
- Recipe type: picnic
- Total time:
Ingredients
- 180 g of wheat flour
- 30 g of bitter cocoa powder
- 1 envelope of yeast type Royal (16 g)
- 120 g of sugar (first we will put 70 g and then, in the whites, the other 50)
- 150g milk
- 100 g of sunflower oil
- Egg whites 6
Preparation
We put the flour, cocoa, yeast and 70 g of sugar in a large bowl (be careful, we reserve another 50 for later).
We mix with a spoon.
We are now adding the liquids, that is, the milk and the oil.
We mix well.
In another bowl we put the egg whites.
We begin to mount them with the rods. When they begin to be assembled we add the sugar that we had reserved (50 g) and we continue to assemble.
Once they are firm we add a couple of tablespoons of those whipped whites to the mixture that we had prepared at the beginning.
We mix well. The objective of this step is to soften the initial mixture so that later it costs us less to incorporate the whites delicately.
Now yes, once the initial dough is easier to work with, we add the rest of the egg whites and mix delicately, with enveloping movements, from bottom to top.
This will be the result.
Again, delicately, we put our sponge cake in a mold.
We sprinkle sugar on the surface.
Bake at 180º (preheated oven) for approximately 55 minutes.
Once out of the oven we let it cool a little and we unmold it when it is warm or cold.
More information - Two chocolates cake