SUPER SOFT LIGHT BUNDT CAKE You know when you crave something sweet, something that comforts us but don’t want to go overboard with calories? That’s it, the bundt cake I’m telling you about today embodies all these characteristics, it’s super soft, light, easy to prepare, and we can enjoy it without feeling too guilty! To prepare this dessert I used only egg whites (after a big carbonara, I had leftovers …) and I must say that the result was amazing, a dessert that I have prepared other times because besides being quick and simple, it is very pleasant and stays soft for days! But now follow me into the kitchen, I’ll explain how to prepare the super soft light bundt cake!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a super soft light bundt cake in a 9.5-inch mold
- 5 egg whites
- 2 cups all-purpose flour
- 1 cup sugar
- 1 packet baking powder
- 1 vial vanilla flavoring
- 7 tbsps vegetable oil
- 3/4 cup water
- 1 pinch salt
- to taste powdered sugar (for decoration)
Useful tools for preparing the super soft bundt cake
- 1 Bundt cake pan
- 1 Sieve
Preparation of the super soft bundt cake
The first precaution to use is to use egg whites at room temperature, if like me you kept them in the fridge, take them out at room temperature an hour before starting to prepare the cake, this way they will whip perfectly and your cake will be as soft as a cloud!
To prepare this bundt cake you can use a stand mixer or electric beaters to whip the egg whites, in both cases the result will not change, with electric beaters you will only need a few more moments. Start whipping the egg whites together with a pinch of salt, when they are almost fully whipped, add 50 grams (1/4 cup) of sugar (taken from the total) and continue whipping until you get a fluffy, clear, and shiny meringue, then set them aside.
In a bowl, mix together water, oil, and vanilla vial (if using vanilla extract, a teaspoon will be fine to add at this stage) and stir well until everything is combined, then take a sieve like this which I find very handy, and gradually add the flour and baking powder, continuing to stir.
We will get a sort of smooth and fluid batter, make sure that if lumps form, stir vigorously until they dissolve, then add the remaining sugar (150 grams or 3/4 cup) and give it a final vigorous stir. Now add the egg whites little by little, stirring from top to bottom to avoid deflating them, and we need to obtain a smooth batter without lumps.
Now take the bundt cake pan, gently grease it with a little vegetable oil and flour it, pour the batter and bake at 356°F for about 25 minutes, but always do the toothpick test before taking it out.
What is the toothpick test? Take a toothpick, preferably one of the long ones, and when the cake seems cooked, insert it in the center. If it’s dry when you pull it out, the cake is ready to be removed from the oven. If it comes out still moist, continue baking.
Remove the super soft bundt cake from the oven and let it rest until it reaches room temperature, then turn it over onto a plate and decorate it with plenty of powdered sugar, and it’s ready to be enjoyed in all its goodness!
Frequently Asked Questions
In this section, you will find the answers to the most frequently asked questions I have received about preparing the super soft bundt cake. If you don’t find what you are looking for, feel free to write to me!
If I don’t have a bundt cake pan, what can I use?
You can alternatively use a 8-inch round cake pan.
I don’t like vanilla flavor, what can I substitute it with?
You can get creative, use lemon, orange, or almond flavoring. If you use a citrus flavor, you can further enrich the cake by also adding the grated zest of the citrus.
How do I store the super soft bundt cake?
In a cake container or well covered, it stays super soft for 3/4 days.
