Leftover Egg White Plum Cake

Name: Leftover Egg White Plum Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Egg whites (about 3 medium) ½ cup; Corn oil 0.4 cup; Partly skim milk 0.3 cup; Sugar ½ cup; Type 00 flour 1 ½ cup; Baking powder 3 ½ tsp; Lemon peel 1

it de fr es br

314.3

Calories per serving

Vegetarian

Energy Kcal 314.3
Carbohydrates g 42
of which sugars g 18
Protein g 5.7
Fats g 13.7
of which saturated fat g 2.2
Fiber g 0.8
Cholesterol mg 0.7
Sodium mg 21.6

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

If you've ever been stuck wondering what to do with those leftover egg whites, this plumcake recipe is seriously a game-changer. In Italian kitchens, using every bit of what you've got is totally the norm. And this moist, light plumcake fits right in. It's made without butter, so it is pretty simple—yet amazing. The secret? Whipping up the egg whites till they're really, really fluffy. Plus, a hint of lemon zest gives each slice a fresh kick, making it smell and taste, you know, kinda special.

And listen, you can totally switch things up by adding chocolate chips, chopped nuts, or thin apple slices. So it's never the same old thing. This plum cake with egg whites makes mornings or snack time way more exciting, while keeping things straightforward in the kitchen.

In Italy, folks love these clever anti-waste tricks, and this simple plumcake recipe really shows how easy it is to be creative with what you have. It turns plain old leftover egg whites into a soft, golden loaf you'll wanna have around all week. The cool part? How customizable it is. Every region—and every family—has their own twist. Maybe dried fruit or a dash of cocoa—which is great. Often served with coffee or packed for a snack on the go, this light plumcake is sweet but not too heavy.

I mean, it really makes you appreciate how just a few basic ingredients can come together in a sweet, fluffy way. Among all the egg white desserts out there, this one stands out for being easy and super, super useful for cutting down kitchen waste. Honestly, it’s a great choice when you want something tasty, a little healthier, and don't want anything going to waste. Show off the Italian spirit of resourcefulness and enjoy a delicious plumcake that’s as really good as it is practical. No question.

How to prepare Leftover Egg White Plum Cake

To make the leftover egg white plum cake, pour the vegetable oil 1, milk 2, and sugar 3 into a bowl.

Mix with a whisk 4 until you get a homogeneous mixture 5. Sift in the flour 6.

Sift in the baking powder 7 and continue mixing with the whisk 8 until you have a thick and smooth batter 9.

Add the grated lemon zest 10 and mix with a spatula to incorporate it 11. Pour the egg whites into a bowl and add a pinch of salt 12.

Beat the egg whites until stiff 13. Gently fold them into the batter a little at a time with upward movements 14, so as not to deflate them; you should have a well-whipped mixture 15.

Pour the batter into a large 7x4 inch plumcake mold lined with parchment paper 16. At this point 17, bake in a preheated static oven at 340°F for 50 minutes. Always use a toothpick test before removing the cake from the oven. Let it cool before removing from the mold 18.