Egg-white savoury loaf with sausage and cheese

Published on 3 October 2014

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If you have leftover egg whites and want something other than biscuits, this recipe really surprised me with its softness and flavour.
Excellent with aperitifs or for a quick supper!

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Ingredients

INGREDIENTS

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Method

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0 steps completed out of 16

1.Step 1 of 16
I used a stand mixer, but electric beaters work well.
I combine room-temperature egg whites, water, salt and pepper in a bowl.
2.Step 2 of 16
I add the oil and beat for a while.
3.Step 3 of 16
Meanwhile, I crumble the sausage into a small pan. A non-stick pan needs no oil; I added some diced pancetta I had in the fridge.
4.Step 4 of 16
I brown it and let it cool.
5.Step 5 of 16
I sift the flour with the baking powder.
6.Step 6 of 16
I add the Parmigiano and mix.
7.Step 7 of 16
I butter and flour a loaf tin.
8.Step 8 of 16
The egg whites are ready: white, but not stiffly whipped.
9.Step 9 of 16
I add the flour.
10.Step 10 of 16
I incorporate it well.
11.Step 11 of 16
I add the diced cheese.
12.Step 12 of 16
The browned sausage, drained of any released fat.
13.Step 13 of 16
I mix all the ingredients well.
14.Step 14 of 16
I put the mixture in the tin and bake at 180°C for 40 minutes.
15.Step 15 of 16
I insert a skewer in the centre; it should come out dry. My wonderfully fragrant loaf is ready! I let it cool a little before slicing.
16.Step 16 of 16
You can also make small muffins with this mixture.
Enjoy with a glass of Lambrusco. What a treat!

Original source: https://incucinaconlilly.com/2014/10/03/plumcake-salato-con-solo-albumi-salsiccia-e-formaggio/

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