Super soft and protein-rich plumcake made with only egg whites, ideal for using leftover egg whites. Soft, delicious, and enriched with Greek yogurt (or ricotta) for an extra creaminess.
Preheat the oven to 180°C in static mode and line an 18 cm cake pan with parchment paper.
In a bowl, combine the egg whites, erythritol, Greek yogurt (or ricotta), milk, and oil; whisk well by hand until you obtain a homogeneous mixture.
Sift together the spelt flour, cocoa powder, and baking powder; add them to the liquid mixture and stir until combined without lumps.
Pour the batter into the prepared cake pan and level the surface.
Bake in the preheated oven at 180°C for about 50 minutes; do the toothpick test: it should come out clean or with a few moist crumbs.
Let the plumcake cool in the pan for at least an hour and a half before unmolding it.
Serve the plumcake dusted with powdered sugar, if desired.
Bowl
Hand Whisk
Sifter
18 cm Cake Pan
Parchment Paper
Toothpick
Store under a cake dome at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Recommended resting time in the pan: at least 1 hour and 30 minutes. For a sweeter version, replace erythritol with granulated sugar in the same amount.
Italy, Toscana
