\n

This egg white zebra cake is one of my favourite ways to use up leftover egg whites from other baking projects – which is exactly how this recipe came about. It’s a brilliant way to use a large batch of egg whites without making meringues. The cake looks beautiful when sliced, has an incredibly light, delicate texture, and is wonderfully soft. It’s the kind of cake that’s perfect with a glass of milk or your favourite hot drink. Our family loves it, and I hope you will too!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the egg white zebra cake:<\/span><\/p>\n

\n
• 6 large egg whites (240 g)<\/li>\n
• 120 g caster sugar<\/li>\n
• 150 g plain flour, plus an additional 1\u00bd tablespoons<\/li>\n
• 1\u00bd tablespoons cocoa powder<\/li>\n
• 100 ml vegetable oil<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the egg whites into the bowl of a stand mixer. Begin whisking, and once they become slightly foamy, add the salt. Continue whisking until stiff peaks form, taking care not to overwhisk (overwhisked egg whites become grainy and start to separate). Gradually add the sugar, one tablespoon at a time, whisking for about 30 seconds after each addition until the sugar has dissolved. You should end up with a stiff, glossy meringue. Sift the 150 g plain flour and the baking powder directly over the meringue. Using a spatula, gently fold them in until just combined. Pour in the oil and fold gently until incorporated.<\/p>\n

  Divide the batter evenly between two bowls. Sift the additional 1\u00bd tablespoons of plain flour into one bowl and the cocoa powder into the other. Fold each mixture gently until just combined.<\/p>\n

  Line a loaf tin (approximately 20 \u00d7 10 cm at the base, 24 \u00d7 14 cm at the top) with baking paper. Spoon 2 heaped tablespoons of the chocolate batter into the centre of the tin, then 2 heaped tablespoons of the plain batter directly on top. Continue alternating the batters, always spooning them into the centre, until all the batter has been used.<\/p>\n

  Bake at 175\u00b0C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely. Serve simply dusted with icing sugar, or drizzle with chocolate glaze if you prefer.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  This egg white zebra cake is one of my favourite ways to use up leftover egg whites from other baking projects – which is exactly how this recipe came about. It’s a brilliant way to use a large batch of egg whites without making meringues. <\/p>\n","protected":false},"author":1,"featured_media":16733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,18],"tags":[107,97],"duration":[],"tag_group":[],"class_list":["post-16732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-sponge-cakes","tag-cocoa-powder","tag-egg-whites"],"acf":[],"yoast_head":"\n