These mini cakes replace butter with ricotta cheese and use only the egg whites, making them light and fluffy. A nice way to use up leftover egg whites!
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Makes: 8 small cakes
8 or 9 egg whites
150g icing sugar
300g plain flour, sifted
150g ricotta cheese
16g baking powder
50g chopped walnuts
50g chocolate chips
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C/ Gas 4. Butter and flour 8 mini cakes moulds or a muffin tin.
In a large clean bowl, beat egg whites with an electric mixer until stiff peaks form, adding the icing sugar a bit at the time as you mix. Sift in the flour and mix gently. Stir in ricotta, baking powder, walnuts and chocolate.
Divide the cake mixture evenly into 8 prepared moulds or muffin tin.
Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted into the middle of one comes out clean.