Töginger low-fat bindana cake

Ingredients for 1 servings:

• 3 eggs, separated
• sugar, three egg whites
• Flour, three egg whites
• 50 ml water, rather less
• 1 tsp baking powder
• 1 tbsp chocolate shavings
• 1 tbsp walnuts, coarsely chopped
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Egg cake, low in fat and still delicious

Whisk the egg yolks and sugar, adding a little water sparingly, until the sugar has dissolved. First add the nuts and chocolate, then stir in the flour mixed with the baking powder and salt. Finally, fold in the stiffly beaten egg whites. Pour the batter into a loaf pan and bake at 180°C for about 25 minutes (use a skewer to check if it is cooked through). Tip: This batter is ideal for making a jar cake. Double the batch and fill four jars no more than half full with half the batter. Be careful, the batter will rise a lot! First, cut out circles from baking paper using the jar as a template and place them on the bottom of the greased jar. This makes it easier to turn the cake out. Immediately after baking, screw the lid on tightly. Bake the second half of the batter as usual in the loaf pan.