The EGG-WHITE AND ALMOND BUNDT CAKE is a soft, light and delicate dessert, perfect for breakfast or an afternoon snack. Made without butter and using only egg whites, it has a soft, airy texture similar to a sponge cake. The addition of almond flour or chopped almonds gives it a slightly aromatic flavor and an irresistible fragrance.
The result is a delicately flavored cake, ideal eaten plain or with a dusting of powdered sugar. For an extra touch, you can add lemon zest, vanilla or chocolate chips.
It’s a great way to use leftover egg whites and perfect for those looking for a lighter, easier-to-digest cake without giving up flavor!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 199.38 (Kcal)
- Carbohydrates 25.59 (g) of which sugars 13.26 (g)
- Proteins 4.07 (g)
- Fat 9.93 (g) of which saturated 0.97 (g)of which unsaturated 8.41 (g)
- Fibers 0.77 (g)
- Sodium 59.24 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 large egg whites egg whites (at room temperature)
- 1 2/3 cups all-purpose flour
- 1/3 cup almonds (toasted and chopped (or use almond flour))
- 1 packet baking powder
- 1 packet vanillin (vanilla powder)
- 2/3 cup water
- 3.4 fl oz sunflower oil (about 100 g (≈3.4 fl oz; about 1/3 cup + 1 tbsp))
- 3/4 cup granulated sugar
- salt
You will need for the egg-white and almond bundt cake
- 1 Bundt / ring cake pan 9.5 in
- 3 Bowls
- 1 Electric whisk
- 1 Hand whisk
- 1 Sieve
Preparation — egg-white and almond bundt cake
Toast the almonds on the stovetop or in the oven for 5 minutes, taking care not to burn them. Then let them cool and chop them. Alternatively, you can use ready-made almond flour.
In a bowl place the sifted flour and baking powder, the almond flour (or chopped almonds) and the vanillin. Mix the dry ingredients and set aside.
In another bowl mix the water, sunflower oil and sugar until the sugar has dissolved.
Whip the egg whites with a pinch of salt until stiff peaks form.
Pour the liquids into the bowl with the dry ingredients and blend everything with a hand whisk until you obtain a smooth, homogeneous batter. Finally, add the egg whites a little at a time and gently fold them in with a spatula, using slow movements from the bottom up.
Grease and flour a 9.5–10 in bundt / ring pan, pour in the batter and bake the egg-white and almond bundt cake in a preheated conventional (no-fan) oven at 356°F for 35 minutes.
As always, check doneness using the classic toothpick test.
Once baked, remove from the oven and let it cool completely before unmolding. Serve your egg-white and almond bundt cake with a dusting of powdered sugar.
Storage
At room temperature (2–3 days)
Store it in an airtight container or wrapped in plastic wrap to prevent it from drying out.
Keep it in a cool, dry place away from heat and humidity.
In the refrigerator (5–6 days)
If it is very hot, you can keep it in the fridge, always well covered so it does not absorb odors.
Before serving, leave it at room temperature for about twenty minutes to bring it back to softness.
In the freezer (up to 2–3 months)
Slice it and wrap each slice in plastic wrap, then place them in a food bag.
Defrost at room temperature or use the microwave defrost function for a few seconds.
