A soft and light cake, perfect for breakfast or snack, suitable for adults and children. Made lactose-free, with egg whites and fresh ingredients like carrots, orange and lemon.
Beat the egg whites until stiff and set aside.
In a bowl combine the sugar, pureed carrots, the zest and juice of the orange and lemon, the vanilla and the oil, mixing with electric beaters.
Add the sifted 00 flour, potato starch and baking powder, incorporating them gently.
Gradually fold in the beaten egg whites, mixing from the bottom to the top to avoid deflating them.
Lightly dust the chocolate chips with flour and add them to the batter.
Pour the batter into a cake pan and, if desired, add extra chocolate chips on top.
Bake in a preheated oven at 180°C for about 35 minutes.
24 cm cake pan
Electric beaters
Store in an airtight container for 2-3 days.
Suitable for those who are lactose intolerant.
Italia, Emilia Romagna
| Energy (kcal) | 222.19 |
| Carbohydrates (g) | 29.14 |
| of which Sugars (g) | 14.32 |
| Fat (g) | 8.16 |
| of which Saturates (g) | 1.98 |
| Protein (g) | 4.34 |
| Fiber (g) | 1.95 |
| Sale (g) | 0.13 |
