Traditional recipes

Salty plumcake only egg whites

Salty plumcake only egg whites

Recipe Salty plumcake only egg whites of of 04-06-2014 [Updated on 06-06-2017]

Being able to prepare an excellent salty plum cake with just egg whites is something that I would never have said until recently, then I figured out how to use only egg whites in recipes, obtaining noteworthy results and I'm specializing on the subject. I read somewhere that 2 egg whites are equivalent to a whole egg, that water can be used as a binder in doughs and can be substituted for milk, and I have already tested that using only egg whites in dough works, so I took the old recipe of the classic salty plumcake and I adapted it on these bases, I enriched with crumbled sausage and provolone (but you can change the filling as you prefer) and here is a soft, tasty and fragrant rustic. Before saying goodbye, I wanted to tell you that on the occasion of the 100,000 users reached on the facebook group, I have prepared a collection of recipes to download and print, with all the best recipes from the facebook group "Misya's recipes", this is the link
I leave you to the recipe and I wish you a good day: *


How to make a salty plum cake with egg whites only

Crumble the sausage and cook it in a pan with a drizzle of oil.

Once cooked, put in a bowl with the diced provolone

In a bowl, beat the egg whites with oil, water, salt and pepper

Add the flour, Parmesan and baking powder

Mix until you get a homogeneous mixture

now add the sausages and provolone and mix well

Pour the mixture into a greased and floured plumcake mold, then bake in a preheated oven at 180 °

Cook the salted plumcake only egg whites for 40 minutes

Let it cool then cut the rustic into slices and serve

Plumcake with egg whites

Plumcake with egg whites, a dessert prepared with leftover egg whites.A soft, quick and easy breakfast dessert or snack. plumcake with egg whites, everyone will like it.Let's see how to prepare this cake with egg whites, follow me

Plumcake with egg whites

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  • 5 egg whites (35 grams each)
  • 100 grams of flour 00
  • 50 grams of potato starch
  • 70 ml of oil
  • 100 grams of sugar
  • 1 sachet of vanillin
  • 5 grams of baking powder (1 teaspoon)
  • a pinch of salt
  • Chocolate flakes

Ingredients for the salty plum cake with egg whites only

In a bowl, mix egg whites, milk, oil and yogurt, using a whisk.

Add the sifted salt, flour and baking powder.

Add salami and diced mozzarella and pepper.

Pour into a 30cm long plumcale mold, greased or lined with baking paper.

Bake in a preheated static oven at 170 ° for about 30-40 minutes.

Leave to cool by covering with a cloth and serve your plum cake of egg whites only! :)

Salty plumcake only egg whites - Recipes

Cut the clean beets into chunks,

until you get a cream.

Add the whole eggs, mix

and add the cream and milk (or milk if you prefer not to use cream).

Add the grated cheese and, once absorbed by the dough,

Add the flour a little at a time and

When all the flour has been incorporated,

season with salt and pepper.

Add the desired amount of walnuts to the mixture and mix.

Pour the plum cake into two small molds lined with parchment paper or into a large one e

Salted plumcake (or pound cake) with seeds and parmesan

Portions: 8 Preparation time: 15 minutes Cooking time: 50 minutes

130 g of type 1 flour
50 g of finely ground cornmeal
160 g of soft butter
3 large eggs
50 g of grated Parmesan cheese
40 g of grated salted ricotta (you can also use only 90 g of Parmesan cheese)
20 g of granulated sugar
180 ml of milk
2 teaspoons of baking powder for quiches
2 teaspoons crushed cumin seeds (optional)
3 tablespoons of flax seeds
black pepper to taste
3 tablespoons of mixed seeds for garnish

Whip the butter with the Parmesan, ricotta and sugar using an electric whisk for a few minutes. Add the eggs one at a time, continuing to whip and adding the next one only when the previous one has been absorbed.
In a bowl, sift the flour and yeast, add the pepper, the crushed cumin and mix.
Gradually add the flour to the egg mixture, alternating the flour additions with milk additions. Use a spatula to mix everything. Also add flax seeds and mix again.
Pour the mixture into a loaf pan (dimensions 22 & # 21510 cm approximately) previously lined with baking paper, distribute the mixed seeds on the surface and bake at 160 ° for about 50 minutes.
Do the toothpick test to check the cooking and wait at least half an hour before removing it from the mold.

How to make salted brioche with egg whites

Mix the flours in the mixer bowl, add the yeast previously dissolved in water and milk:

Operate the planetary mixer at medium speed, mix a few seconds, add the egg whites little by little, let it work until the dough begins to form, detaches from the walls of the machine and clings to the leaf.

At this point, add the oil, one tablespoon at a time:

Let the planetary mixer work at medium-high speed, add the next spoonful of oil only when the previous one is perfectly absorbed.

Finally, add the salt, only when all the oil has been completely absorbed by the dough.

Let the planetary mixer work to string the dough. Every now and then turn off the machine, turn the dough upside down and check the degree of elasticity with your hands.

The dough is perfectly strung and therefore ready, when it stretches but does not break, it is smooth and swollen and you can manage it in your hands.

In this case we have a rather simple and not too soft dough, so you should get the smooth dough in no time.

Form a ball by bringing down the edges of excess dough and place in a bowl with a drizzle of oil previously spread:

With your hands greased with oil, touch the surface of the dough, cover with a film in contact and let it rise in a dry place free from drafts at a temperature of 26 ° - 28 ° (oven off, recently turned on ) for about 3 hours - 3 hours and a half depending on the season.

In any case, look at the dough, when it has tripled its volume it will be ready:

At this point, break the leavening and use a pastry board, roll out the dough with the help of a rolling pin to a thickness of about 1 1/2 cm, stretch until you get a square.

Sprinkle the pastry with grated Parmesan, a handful of freshly ground pepper, bacon and fontina cut into cubes (in my case), but you can stuff it as you like.

roll up on itself, stretching until you get a rather long roll, which can therefore cover the entire length of the mold.

Place the roll in a previously buttered donut mold:

Let the donut rise at a temperature of 26 ° - 28 ° (oven off, previously on) for another 1 hour, until the salty brioche has doubled its volume.

Brush the surface with yolk and water:

Bake in the oven at 180 ° for 30 '. Remove from the oven and unmold:

With this recipe I participate in the Panissimo Collection:

I usually never do ...

But this morning, something prompted me to open Facebook before breakfast which reminded me of a special birthday ...

I immediately thought about preparing a dessert, but the idea was soon supplanted by the clock that was looking at me recklessly and an appointment I was already running late for ...

Then I thought about the archive. I have leafed through, opened folders, closed and busy, but not even the shadow of cakes.

Ah! if I remembered the birthday dates in time!

I thought that to show affection, goodness and how close you are to someone even if physically distant ... maybe just a note would be enough, a symbol full of love ...


It is certainly not a Bolognese recipe, but this kind of preparation is much appreciated by the dwarves of the house so why not try it.

Yesterday was the first time I made it but the result was really great, excellent, soft, tasty at the right point, kept under the glass bell it remains perfect even the following day.

I simply cut some slices and ate it alone or accompanied by soft cheese.

In my opinion it lends itself very well to being cut into discs and stuffed like a classic salty panettone, if you don't like pecorino you can use Grana Padano instead.

If, on the other hand, other flours are used, the quantity of liquids must be adjusted because it depends on how much the flour absorbs, but since these are two flours easily available, I recommend them for this recipe!

Claudia & amp Andre's recipes

Dear Andreea, I think this Pluncake is really delicious.
I already feel a perfume in the air, even if I know that it is only virtually never I taste the perfume. Hello and good day dear friend.

Wow but this dessert is fantastic with a pleasant lemon curd cream inside !!
A real surprise !!

You force me to make lemon curd again ..
I do it and I give it all!
Excellent recipe that except among those to be prepared !!

Well, in the face of good things, you can't resist, if you like it, even in smaller quantities, you have to satisfy the palate! Thanks a lot and let me know!

Salty plumcake only egg whites - Recipes

I inaugurate the new year with a challenge, which goes hand in hand with my good intentions: you are all invited to participate, give advice and a hand, since I believe it is in everyone's interest!
There was already a collection some time ago, I don't remember organized by whom, but I remember the banner of a chubby lady in a red dress on a scale. I am not able to arrange the recipes in pdf format so I cannot propose another collection, what I want to do is just to announce a series of recipes in my blog, which I will not fail to mark with this symbol:

to indicate that the recipe belongs to the category " fit with taste ". They will not be dietetic recipes, this is clear, because those who really want to lose weight in my opinion should avoid sweets, at least in the first period, but light recipes, which do not affect our weight, if cooked with small precautions and not in quantity. I believe that those who just want to keep their weight under control can eat anything, just do it with their head.
Personally now I'm trying to lose weight, but I have learned one thing from my previous experiences: a diet that is too strict, in which you deny everything and eat only tasteless foods, never lasts long. And as soon as a moment of weakness arrives and one's body and willpower reaches its limit, the next period is spent to make up for everything that was denied. This for me is very stupid, and above all useless. My new resolution, for the new year, will be to lose some weight, without denying myself the pleasure of good food, at least a few times a week.
What do you think of my idea? Will you help me ?? Obviously I will continue to post non-light recipes as well, especially now that I have the two cakes commissioned me for the 6th (Orthodox Christmas and birthday).
Well after my introduction we can move on to the first recipe of the category!


I really wanted something different at breakfast, something healthy, good, cuddly to start the day well & # 8230 But without weighing down a body that already has 4 kilos to dispose of.

I love coconut & # 8230 From there it was a step. Too bad that ricotta is rarely found here and at prohibitive prices, otherwise I could certainly indulge myself more.

The gem of this very soft plum cake? The chocolate nuggets (too few, for my taste & # 8230 but I improvised), a melting surprise in an already very soft ensemble.


2 eggs
200ml yogurt (I used that thin all & # 8217aloe)
a splash of milk skimmed
1 jar of corn oil (I used a glass)
1 jar of sugar
3 jars of coconut
3 jars of flour
1 sachet of yeast
100 g dark chocolate in coarse pieces

Mix the egg yolks with the yogurt and then add all the other ingredients at the end whip the egg whites until stiff and add those too.

Pour part of the mixture into the mold, then add to the rest a little bitter cocoa & # 8230 And pour it all over the white dough.

Level and bake at 180 & # 176 for about 45 minutes (toothpick test).

And cuddle was & # 8230 and not just in the morning. Definitely to be redone & # 8230 Excellent alone, with coffee or cappuccino, or even dipped in yogurt & # 8230 And & # 8217 remained soft for days (except a little the first slice), I recommend covering it to keep it longer.

The precautions for this recipe are: use yogurt alla soya or at least thin (in Italy there are 0.01% fat, no? In short, don't use Muller!) And milk skimmed. To tell the truth, they could also be used only the egg whites I believe, but I have to try. When I made this plum cake I wanted to make it light but I still hadn't thought about the idea of ​​the collection!
Another precaution is to eat it at breakfast, along with a cup of latte, or coffee, or a jar of yogurt and fruit not after meals or as a snack.

Salty plumcake with olives

Dose: for a loaf pan of 28 & # 21512 cm

Tools: bowl, spatula, hand whisk, plum cake mold.

Time of realization and cooking: About 50 minutes.

  • 100 g of pitted green olives,
  • 160 g of smoked provolone,
  • 50 g of spicy salami,
  • 50 g of grated Parmesan cheese,
  • 2 medium eggs,
  • 200 g of flour 00,
  • 100 g of dry white wine,
  • 100 g of extra virgin olive oil,
  • a pinch of salt,
  • 10 g of instant yeast for savory pies.
  1. In a bowl, beat the eggs with a pinch of salt and the grated Parmesan.
  2. Add the white wine while stirring and then the Evo oil always stirring.
  3. Slowly the flour and mix vigorously to form a smooth and homogeneous dough.
  4. Finally, the instant yeast for pies, mix vigorously.
  5. Now enrich the dough with the pitted olives cut into small pieces, the spicy salami cut into small pieces and the smoked provola also reduced to chunks.
  6. Mix everything well with the dough and pour the mixture into the previously buttered loaf pan.
  7. Bake in the oven at 180 ° C for about 35 minutes.
  8. Remove from the oven, allow to cool and cut into slices.

A quick lunch is ready for you for your trip away from home!

See you soon and the next recipe.

Always remember that I am waiting for you below with your comment to find out if you liked the recipe.

If you have excess egg whites you can also make the recipe for salty plumcake only egg whites clicking here

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