SUPER FLUFFY EGG WHITE BUNDT CAKE The dessert I’m presenting today is one of those simple and delicate cakes, perfect for breakfast or a healthy and tasty snack. I often have leftover egg whites because my family’s “big kid” loves carbonara, so we use a lot of eggs… all the egg whites that remain become a key ingredient to make soft and light desserts. I must admit that since I started using them, I increasingly love making desserts based on egg whites. But now, follow me to the kitchen, I’ll show you how to make the super fluffy egg white bundt cake!
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: Person
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for a super fluffy egg white bundt cake of 9.5 inches in diameter
- 5 egg whites
- 180 sugar
- 2 cups all-purpose flour
- 0.42 cups vegetable oil
- 1 pinch salt
- 0.7 oz unsweetened cocoa powder
- 1 packet baking powder
- 0.75 cups water
- A few drops vanilla flavor
Useful tools to prepare a super fluffy egg white bundt cake for 8 people
- 1 Bundt pan
- 1 Sieve
Preparation of the super fluffy egg white bundt cake
To prepare this bundt cake, only a few steps are necessary. If you have a stand mixer, just attach the whisk and we’ll whip the mixture in no time. Alternatively, you can use hand beaters, achieving the same result with just a little more time. It’s essential that the egg whites are at room temperature; this way, they will whip properly, making our bundt cake super fluffy and airy!
Place the egg whites in the bowl of the stand mixer and quickly whip them with a pinch of salt. When they start to whip, add 50 grams of sugar (taken from the total) and continue working with the beaters. Once they are white, glossy, and very fluffy, you can turn off the mixer and set them aside.
In a separate bowl, mix water and oil, add a few drops of vanilla essence, and stir quickly. Then, using a sieve, add the flour and baking powder. I always recommend using a sieve because this way the flour won’t clump, and our cake will be even softer.
While continuing to mix, add the remaining sugar and finally start incorporating the beaten egg whites little by little. We need to obtain a soft and airy mixture, now we divide it in half and add the sieved cocoa to one bowl, mix, and we’re ready to pour the batter into the pan.
Lightly grease the pan with a little oil, flour it, and now pour a bit of the light batter on the bottom, continue with the dark one, alternating the two batters until finished. Bake in a preheated static oven at 347°F for about 20/25 minutes, but I always recommend doing the toothpick test before removing the cake from the oven.
Let our super fluffy egg white bundt cake rest until it is completely cool, then remove it from the pan onto a serving plate, and if you want, sprinkle it with powdered sugar.
An extra tip:
* You can have fun mixing the two batters as you prefer; you’ll see that during baking, they’ll mix together creating delightful patterns;
* The egg white bundt cake keeps well covered for 4/5 days and remains fluffy throughout;
* We can make it even more delicious with chocolate chips or a few tablespoons of hazelnut spread placed here and there;
* This recipe contains affiliate links.
