Do you often end up with leftover egg whites after making custards, creams, or carbonara? Instead of turning them into the usual omelette, try this tall and fluffy chocolate egg white cake — light, airy, and incredibly satisfying.
Made without egg yolks or butter, this cake is soft, moist, and surprisingly rich, thanks to cocoa powder and whipped egg whites. It’s perfect for breakfast, a snack, or a simple homemade treat when you want something sweet but not heavy.
Why Everyone Will Love This Recipe
- Perfect for using leftover egg whites
- Tall, fluffy, and light texture
- No butter and no egg yolks
- Quick and easy, ready in about 30 minutes
- Customizable with spices or chocolate chips
What Is an Egg White Cake?
An egg white cake is a cake made using only whipped egg whites, which give the batter volume and lightness. Without yolks, the crumb stays airy and delicate, making it ideal for soft bundt cakes and everyday bakes.
In this version, cocoa powder adds depth and flavor, while oil and water keep the cake moist without weighing it down.
Baking Tips
- Make sure the bowl for the egg whites is perfectly clean and grease-free.
- Fold gently to keep the cake tall and fluffy.
- For extra aroma, add orange zest or cinnamon to the batter.
- Chocolate chips make this cake even more indulgent.
Frequently Asked Questions
Can I use more egg whites?
Yes, but you’ll need to rebalance the other ingredients to keep the texture right.
Is this cake very sweet?
It’s balanced and not overly sweet, perfect for breakfast or a snack.
Can I make it without cocoa powder?
Yes, simply remove the cocoa and add more flour for a vanilla egg white cake.
What pan works best?
A bundt pan gives the tallest result, but loaf and round pans work well too.
How to Store
Store the cake under a cake dome or in an airtight container at room temperature for up to 3 days.
How to Freeze
You can freeze the cake (whole or sliced) for up to 1 month.
Thaw at room temperature before serving.
Ingredients
How to Make Fluffy Chocolate Egg White Cake
Step 1: Whip the Egg Whites
Place the egg whites in a clean bowl and start whipping.
Gradually add the sugar and continue beating until stiff, glossy peaks form.
Step 2: Prepare the Cocoa Batter
In a separate bowl, combine the water and vegetable oil and whisk vigorously until emulsified.
Add the flour, baking powder, and cocoa powder, mixing until smooth and lump-free.
Step 3: Fold Gently
Add the whipped egg whites to the cocoa mixture a little at a time.
Fold gently using upward movements from the bottom, being careful not to deflate the batter.
Step 4: Bake
Pour the batter into a 24cm pan (bundt pan, cake pan, or loaf pan).
Bake in a fan oven at 180°C (356°F) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Finish and Serve
Let the cake cool slightly, then remove it from the pan.
Dust generously with powdered sugar before serving.
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