A soft and light cake, perfect for breakfast or a snack, suitable for both adults and children. Made without lactose, with egg whites and fresh ingredients like carrots, orange, and lemon.
Beat the egg whites until stiff peaks form and set them aside.
In a bowl, combine the sugar, blended carrots, zest and juice of orange and lemon, vanilla, and oil, mixing with electric beaters.
Add the sifted flour, starch, and baking powder, incorporating them gently.
Gradually fold in the beaten egg whites, mixing with upward movements to avoid deflating them.
Lightly flour the chocolate chips and add them to the mixture.
Pour the batter into a cake pan and, if desired, add more chocolate chips on top.
Bake in a preheated oven at 180°C for about 35 minutes.
24 cm cake pan
Electric beaters
Store in an airtight container for 2-3 days.
Suitable for those who are lactose intolerant.
Italia, Emilia Romagna
| Energy (kcal) | 222.19 |
| Carbohydrates (g) | 29.14 |
| of which Sugars (g) | 14.32 |
| Fat (g) | 8.16 |
| of which Saturates (g) | 1.98 |
| Protein (g) | 4.34 |
| Fiber (g) | 1.95 |
| Sale (g) | 0.13 |
