Today, let’s prepare this Nutella bundt cake with egg whites only, without butter and milk, perfect for those who love to indulge with a quick and easy to make treat!
If you love super soft desserts, light and delicious, this is the one for you! Looking for one to start your day off right? The Nutella bundt cake with egg whites only is perfect!
The Nutella bundt cake with egg whites only is a pantry dessert perfect for any occasion, not just breakfast! Great for the whole family, both adults and children. Those with lactose intolerance can replace Nutella with any lactose-free spread.
It stays super soft for days, just cover it with a cake dome to prevent it from drying out. Alternatively, to avoid waste and consume it more slowly, you can also freeze it.
Without exaggeration, I can say it’s the softest bundt cake I’ve ever tried. Made only with egg whites, without butter or milk, light and so soft it melts in your mouth.
“Did you really use only egg whites to make this bundt cake?”
Sure, and I do it often! Unless recycling is possible, nothing goes to waste in my kitchen. I’ve often been asked, “how can I use leftover egg whites from making pastry cream“?
With egg whites, you can prepare many recipes, both sweet and savory. They make batters soft and light and can also be purchased already pasteurized, so it’s not necessary to prepare the cream and wait to use them in other recipes!
To make things easier for you and give you more ideas, you can check out this guide on how to reuse egg whites in cooking, you’ll find many tasty recipes!
This egg white and Nutella bundt cake is not only super soft but also very delicious because I’ve added a few teaspoons of Nutella to the batter! The only thing to do is to try it as soon as possible! Let’s see the ingredients and procedure together!
Oh, I almost forgot, here are some other recipes perfect for breakfast and beyond!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8-10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 Egg Whites (from medium eggs, about 35-37 grams each)
- 1 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 3/4 cup Sugar
- 1/3 cup Corn oil
- 2/3 cup Water (or milk if not intolerant)
- 4 teaspoons Nutella (about 60 grams)
- 1 packet Baking powder
- A few drops Lemon juice (for whipping the egg whites)
Tools
- Bowls
- Sieve
- Spatula
- Mixer
- Bundt cake pan
Preparation
Important:
Making this Nutella bundt cake is very easy, but you need to follow a couple of steps to ensure it’s perfect. For this bundt cake, the egg whites must be at room temperature (remove them from the fridge at least 2 hours before). The beaters you use for whipping the two mixtures must be carefully washed and dried every time they are used. The egg whites must not contain any traces of yolks.Preparation:
In a bowl, pour the corn oil and water (you can substitute the latter with milk if you’re not intolerant). Add the previously sifted flour and cocoa, sugar, and baking powder, and mix with an electric mixer.Now add 4 teaspoons of Nutella and mix just a few seconds with the electric beaters to evenly incorporate into the batter, which will be quite thick.
Now proceed to whip the egg whites to stiff peaks. Wash the beaters before using them and dry them. In a bowl, pour the egg whites and add a few drops of lemon juice (no salt, after various experiments I can say that salt ends up deflating the egg whites, while lemon whips them perfectly!).
Whip the egg whites to stiff peaks and then incorporate them little by little into the previously prepared mixture, folding from bottom to top without deflating them.
Pour the entire mixture into a bundt cake pan (9-10 inches) and bake for about 40-50 minutes at 340°F static mode preheated oven (the time varies depending on the oven used, after the indicated time always do the toothpick test). Once ready, remove your Nutella bundt cake from the oven, let it cool slightly, then remove from the pan.
If you want, you can dust the top of your bundt cake with powdered sugar to make it even more delicious. After the first bite, you’ll fall in love with this super tasty Nutella bundt cake! Enjoy your meal and see you for the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
How can I substitute Nutella?
You can use the nut-based spreads you prefer. For example, pistachio, almond, or peanut spread, or at most, you can melt your favorite chocolate in a double boiler and add it to the batter.
I don’t have a bundt cake pan, what can I do?
No problem, you can easily use a round, square, or rectangular cake pan. Measure 9-10 inches.
How long does this bundt cake keep?
It keeps for several days as long as it is covered with a cake dome; otherwise, it will dry out. Those who wish can also freeze it. In this case, I always recommend slicing it and placing the slices in an airtight container. Separate the slices well from each other (I use pieces of parchment paper) otherwise they will stick together, and you will be forced to thaw more pieces than you need at that moment.
