Egg White and Cocoa Cake: the Easy Recipe for the Fluffiest Chocolate Cake

The egg whites and cocoa cake is a soft and delicious cupboard dessert, perfect for breakfast and as a snack for adults and children alike. This is a clever and no-waste recipe, excellent for recycling and avoiding wasting egg whites left over from a previous recipe or preparation.

The egg whites and cocoa cake has a very soft consistency that melts in one's mouth, a characteristic that makes it ideal to enjoy as a dessert at the end of a meal, garnished with a dollop of whipped cream or whit a scoop of vanilla or hazelnut ice cream.

Making it is simple and quick: just mix the sugar with the sifted flour and baking powder and the bitter cocoa, then add the plain yogurt and sunflower seed oil. Once you have obtained a creamy, lump-free mixture, you can gradually incorporate the egg whites, whipped until stiff, mixing with a spatula with slow movements from bottom to top as to not dismantle them.

The egg whites and cocoa cake is cooked in the oven at 356°F/180°C for about 40 minutes, but we advice you to check the cooking by testing with a wooden pick. If you like, you can add spices and flavorings, such as cinnamon, vanilla, orange zest, but also chocolate chips, for an even more delicious and irresistible result.

Find out how to prepare it by following the step-by-step procedure and advice.

How to Prepare Egg Whites and Cocoa Cake

Whip the egg whites until stiff peaks form.

In a bowl sift the flour with the baking powder for desserts.

Add the sugar and bitter cocoa powder.

Mix the powders with a spoon.

Add the whole plain yogurt.

Pour in the sunflower oil.

Incorporate the yogurt and oil with a spatula until the mixture is creamy and well blended.

Add the whipped egg whites a little at a time and mix with a spatula with delicate movements from bottom to top.

Pour the mixture into a 22cm diameter pan, buttered and floured, and bake at 356°F/180°C for about 40 minutes.

Once the cooking time has passed, take the cake out of the oven and let it cool. Dust the surface with plenty of icing sugar.

Cut the cake with a smooth-bladed knife.

Using a cake server, remove the slice of egg whites and cocoa cake, being careful not to break it.

Serve the egg whites and cocoa cake.

Enjoy the cake in all its softness and goodness.

How to Store Egg Whites and Cocoa Cake

The egg whites and cocoa cake can be kept under a glass bell jar or in a special container for about 4 days.