Chocolate Egg White Cake

🧂 Ingredients

• 113 grams unsalted butter

  (8 Tablespoons)
• 40 grams neutral oil such as vegetable, grape seed, or canola

  (3 Tablespoons)
• 210 grams large egg whites

  (from 6-8 large eggs; see note below)
• ¾ teaspoon cream of tartar
• 200 grams sugar

  (1 cup, divided)
• 120 grams all purpose flour

  (1 cup)
• 42 grams cocoa powder; Dutch process, natural or black cocoa

  (⅓ cup)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons vanilla extract

Instructions

• 1 Preheat oven to 350° F. Use non-stick cooking spray to generously grease a bundt
  pan or round tube pan.
• 2 Melt the butter and allow to cool.
• 3 In a small bowl, mix together 1 Tablespoon of the total amount of sugar with the
  cream of tartar. Set aside.
• 4 Whisk together the flour, cocoa powder, sugar (less 1 Tablespoon), baking
  powder, and sea salt.
• 5 With the mixer on medium speed, whisk the egg whites until foamy. Once it is
  fully foamy, add the sugar/cream of tartar mixture, slowly, as the whites
  continue to whisk. Continue whisking until stiff peaks form. (You can increase
  the mixer to high towards the end.)
• 6 In a large mixing bowl, mix the oil and the vanilla into the cooled brown
  butter. Fold approximately ¼ of the egg whites into the butter mixture. Once
  combined, add the rest of the stiff egg whites on top, then pour the dry
  ingredients on top of the stiff egg whites. Gently fold all the ingredients
  together just until fully combined.
• 7 Bake for 20-30 minutes. A toothpick inserted in the middle should come out dry,
  and the edges should just start pulling away from the sides of the pan. Cool in
  pan for 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Info