Plumcake with egg whites2

Plumcake with egg whites


The plumcake with egg whites is a quick and easy dessert perfect for breakfast and a snack. Dairy-free and with only egg whites!


  • 220 g of sugar
  • 250 g of vegetable milk
  • 100 g of seed oil
  • 340 g of flour
  • 16 g of baking powder (1 sachet)
  • 140 g of egg whites (about 4 egg whites)
  • a pinch of salt
  • powdered sugar to taste


  1. In a bowl, pour the sugar, the vegetable milk, the seed oil and the pinch of salt. Mix everything with a hand whisk until smooth.
  2. Add the flour and the sieved baking powder.
  3. Continue to mix with a hand whisk, until a smooth and homogeneous mixture is obtained.
  4. In another bowl, whip the egg whites until stiff, keeping them creamy and shiny. So don’t mount longer than necessary.
  5. Add the egg white to the dough several times, taking care to mix gently from bottom to top.
  6. Grease a loaf pan with butter, adhere the custom-cut baking paper to the base and then flour the edges with flour. As an alternative to butter and flour, you can only use the release spray and baking paper at the base.
  7. Pour the dough into the mould, grease a lollipop with oil and draw a line inside the dough (see video below). This trick will help to form the classic crack on the surface of the loaf pan. Bake in a preheated static oven at 175° for about 60 minutes on the first shelf below. Keep checking in the last few minutes by doing a cooking test with a toothpick.
  8. Once cold, remove the plumcake from the mold and sprinkle with icing sugar.