TWO-TONE EGG WHITE BUNDT CAKE Today’s cake is, in my opinion, the softest and best cake I’ve ever made. Let’s not compare it to filled or overly indulgent cakes packed with creams or other fillings. This is a classic bundt cake, but unlike most recipes, we only use egg whites and not whole eggs, there’s no butter, and it stays incredibly soft for days! Every time I make it, it’s gone in a couple of days, but the last time, thanks to a weekend away, it stayed in the cake tin for 6 days, and you won’t believe it, but the last piece on the sixth day was super soft! Let me invite you into the kitchen, and I’ll show you how to prepare the two-tone egg white bundt cake!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 oz pasteurized egg whites
- 1 cup sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- A few drops vanilla essence
- water
- vegetable oil
- unsweetened cocoa powder
Useful tools to prepare the two-tone egg white bundt cake
- 1 Bundt pan
- 1 Sifter
- 1 Whisk
- 1 Electric whisk
Preparation of the two-tone egg white bundt cake
As you can see from the video, preparing this cake is very quick. You just need to beat the egg whites to very stiff peaks, and the rest of the steps will take just a few minutes!
With the help of electric whisks, or a stand mixer if you have one, beat the egg whites to very stiff peaks. Once they start to foam, add 50 grams of sugar from the total indicated in the recipe and continue to beat until you obtain a glossy and fluffy meringue.
In a bowl, mix the water and oil with a whisk. Add a few drops of vanilla essence and then start adding the flour and baking powder using a sifter. Using a sifter will prevent lumps, making your cake even softer and airier!
Now, start adding the egg whites a little at a time, stirring slowly from bottom to top to prevent the mixture from deflating. Incorporate them all gently, and once finished, divide the batter into two bowls and add unsweetened cocoa powder to one.
Stir the dark batter well, then pour both mixtures into a previously oiled and lightly floured bundt pan.
Bake at 356°F in a static oven for about 25 minutes, but before removing the cake from the oven, always do the toothpick test. Once out of the oven, let the cake cool, then you can remove it from the pan and enjoy its soft goodness!
An extra tip:
* To make this cake even more delicious, you can add chocolate chips at the final stage of the batter;
* Store the two-tone egg white bundt cake well covered in a cake tin. It stays soft and tender for at least 6 days;
* This recipe contains affiliate links.
