A soft and light cake, perfect for breakfast or a snack, suitable for adults and children alike. Prepared without lactose, with egg whites and fresh ingredients such as carrots, orange and lemon.
Beat the egg whites until stiff peaks form and set aside.
In a bowl combine the sugar, blended carrots, the orange and lemon zest and juice, the vanilla and the oil, mixing with electric beaters.
Add the sifted flour, potato starch and baking powder, folding them in gently.
Gradually add the whipped egg whites, mixing with upward motions from the bottom to avoid deflating them.
Lightly coat the chocolate chips with flour 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) | 142.83 |
| Carbohydrates (g) | 27.35 |
| of which sugars (g) | 13.75 |
| Fat (g) | 2 |
| of which saturates (g) | 1.14 |
| Protein (g) | 4.2 |
| Fibre (g) | 1.67 |
| Salt (g) | 0.09 |
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