Easy, moist and fluffy egg whites cake donuts

If you need to separate your eggs into whites and yolks, don’t throw one half away. Both can be used in a variety of recipes. Let us make use of the whites today to make cake donuts.
Egg whites cake donuts
/Torta ciambella di albumi

Spongy, perfect for breakfast or a snack, you can enrich with the addition of jam or, really delicious, spread with Nutella.

White egg cake donuts recipe


⇨8 egg whites
⇨300 g of flour for cakes
⇨100 g of butter at room temperature
⇨150 g of sugar
⇨a glass of milk
⇨a packet of yeast
⇨a pinch of salt


To prepare the egg whites donut first mount the butter with the sugar until frothy. Then start to add the sifted flour with the baking powder alternating with milk to keep the dough soft. Add a pinch of salt.

Whip the egg whites until stiff and embed them gently to the mixture, a little at a time, stirring with a spatula from the bottom up not to remove the compound.

Grease and flour a ring mold and pour the dough, then bake in a 180°C oven for 40 minutes (do the toothpick test to make sure its ready).

Let it cool before removing it from the mold. Like I said you can enjoy it as well, or stuff it to taste with jam or Nutella.
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