This is a delicate egg white cake or Gugelhupf with raisins, almonds, and candied lemon peel, a recipe using leftover egg whites.
As promised yesterday, this is the second recipe for the Saxon Bischopfskuchen, the egg white cake version with raisins, candied lemon peel, and almonds. The Orange Raisin Bundt Cake uses whole eggs, while today's version is a pure egg white recipe.
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Why will you love this recipe?
It uses leftover egg whites. This is a great recipe for using up some of those many egg whites I always seem to have in my freezer. I feel sorry to throw away so many of them, and as I am not a fan of egg white omelets, there is only the meringue left for me to use up some of them.
From time to time, such as an egg white cake, which is similar to the American angel food cake but a bit richer and more interesting due to the addition of nuts, candied citrus peel, and dried fruit.
So, if you like angel food cake, you will probably like this egg white recipe as well.
Recipe ingredients
Egg whites: Since egg whites come in various sizes, the best way to know how much you need is to measure the amount on a kitchen scale. You will need 250 g/ 9 oz, and that would be about 7-8 of them.
Filling: Chopped almonds, candied lemon peel, and raisins. Alternatively, you can use another kind of nuts, peel, or dried fruit. Add any leftover peel, raisins, or almonds to fruitcakes like this Non-Alcoholic Christmas Fruitcake or the Pumpkin Fruitcake.
Other ingredients: flour, unsalted butter, sugar, and baking powder. If you glaze the cake, you need icing sugar and lemon juice.
See the recipe card for full information on ingredients and quantities.
How to make egg white cake?
Like any other bundt cake, this egg white cake is super easy to make.
Prepare the pan:
- Grease the pan, including all the crannies and nooks, with soft butter; be thorough.
- Tip about ¼ flour into the pan. Shake and turn to coat its insides with the flour.
- Once it's covered with flour, flip it upside down over the sink and pat it on the bottom and sides to help remove the excess flour.
- If using a silicone bundt cake pan, there will be no need to prepare it; you can use it as it is without greasing it or anything.
Make the batter:
- Melt the butter and let it cool slightly while you make the rest.
- Beat the egg whites until stiff. Slowly add the sugar and continue beating until the meringue is stiff and glossy.
- Add flour: Gradually and carefully add the mixed and sifted flour and baking powder.
- Add ingredients: Fold in the melted butter, then the almonds, peel, and raisins.
- Bake: Pour the batter into the pan and bake in the preheated oven for about 50 minutes or until golden. Make the toothpick/skewer test.
- Rest in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Tips about working with egg whites
How to separate and beat egg whites?
Make sure to carefully separate the whites from the yolks so that absolutely no yolk will get into the whites; if they contain any trace of fat, you cannot beat them properly.
The safest way to do that is to break each piece separately in a small cup, let the egg white slide there first, and add it to the already separated whites only when you are sure that it is clean.
Using a very clean bowl and clean beaters to beat the whites is important for the same reason. I usually wash them with soap and hot water and dry them again before using them, just to be sure.
Can I use frozen egg whites?
Yes. If using frozen egg whites, defrost them at room temperature until they are liquid again. Also, ensure the egg whites are at room temperature and not cold when making the cake.
Recipe FAQs
Of course, this egg white cake doesn't have to be a bundt cake. You can bake the egg white recipe in a regular cake pan of about 24-26 cm/ 9 - 10 inches in diameter.
Yes. Mix 100 g/ ¾ cup icing sugar with 1 to 2 tablespoons lemon juice or enough to have a thick, very slightly runny glaze. Adjust the consistency with more icing sugar or more orange juice.
Alternatively, you can use another lemony glaze of your choice.
Just in case you have never baked a cake using only egg whites instead of whole eggs before, be aware that the egg whites do give the cake a very special egg whitey taste, if I can say so.
If you are familiar with Angel Food Cake, for instance, you will know what I mean; otherwise, be warned, the taste is quite different from your usual bundt cake.
Egg White Cake – Bundt Cake Recipe
Equipment
Ingredients
- 7-8 large egg whites depending on size (about 250 g/ 9 oz), Note 1
- ⅓ cup + 1 tablespoon unsalted butter 100 g
- 1 cup granulated sugar 200 g
- 1⅔ cup all-purpose flour 200 g/ 7 oz
- 1 teaspoon baking powder
- ⅔ cup raisins 100 g/ 3.5 oz
- ⅓ cup almonds chopped, 60 g/ 2 oz
- ⅔ cup candied lemon peel chopped, 60 g
- powdered sugar
Instructions
- Egg whites: If using frozen egg whites, defrost them at room temperature until they are liquid again. Also, ensure the egg whites are at room temperature and not cold when you start making the cake. If using fresh egg whites, separate them carefully from the yolks, ensuring no yolk gets into the whites. To do this, separate each egg into a small bowl first, then transfer the egg white to a larger bowl if it's free of yolk.7-8 large egg whites/ 250 g/ 9 oz
- Prepare bundt cake tin: Preheat the oven to 350°F/ 180°C. Prepare the bundt cake pan by buttering it thoroughly with soft butter and flouring it well, making sure to reach all the nooks and crannies of the pan. For more detailed information on preparing a bundt cake pan, check out Orange Raisin Cake.
- Melt the butter into a small pot and let cool slightly while you beat the egg whites.⅓ cup + 1 tablespoon unsalted butter/ 100 g
- Beat the egg whites with an electric mixer until soft peaks start to form. Slowly and gradually, start adding the sugar while beating all the time. Beat the egg whites until stiff and glossy.1 cup granulated sugar/ 200 g
- Sieve the flour and the baking powder in another bowl. Gradually and carefully fold the flour into the egg whites. Fold in the melted and cooled butter.1⅔ cup all-purpose flour/ 200 g + 1 teaspoon baking powder
- Fold in the almonds, raisins, and chopped candied lemon peel as well.⅔ cup raisins/ 100 g + ⅓ cup almonds/ 60 g + ⅔ cup candied lemon peel/ 60 g
- Pour the batter into the prepared bundt cake pan and bake for about 50 minutes or until golden. A skewer inserted in the middle of the cake should come out clean.
- Cool egg white cake: Leave the cake in the pan for 5 to 10 minutes, then carefully revert onto a wire rack. Leave to cool completely and serve sprinkled with powdered sugar. Or make a lemon glaze (Note 2).
Notes
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab). A scale guarantees the best results.
- Glaze: You can glaze the cake with a mixture of
Julia says
Great cake, very tasty! Crispy crust and moist sponge interior. I made a few modifications, which turned out fine. I added about a tsp each of almond extract and fresh lemon juice to the egg whites just before adding the sugar. I used slightly less baking soda rather than baking powder (didn't have any, and I knew the lemon juice would activate it), and I substituted 10g avocado oil because I was short butter (only had 90g). I also added a wee pinch of salt to the dry ingredients, and used pistachios rather than almonds. But this is an excellent recipe and I so appreciate you giving the measurements in mass rather than volume!
I made a curd with egg yolks, and made this just to use up the whites, and this turned out way better!
Anne says
I'm making this for the second time.
I don't have a bunt pan so am using an oversized loaf pan. Adding home-made raspberry-swirl gelato after it's out of the oven.
Second time, and I already know it'll be perfect. Thanks.
Adina says
Thank you, Anne. So happy to hear it. Merry Christmas.
michelle says
delicious cake! My only change was to substitute america's test kitchen's baking mix for the flour and it turned out great! I had all of these egg whites from making lemon bars and hate to waste anything.
Adina says
Hi Michelle. Thank you for the feedback, I am so glad you liked the cake.
Joel says
I saw melted butter in the recipe and instructions but I didn't see the part when it was incorporated with the cake.
Adina says
Sorry Joel. I have just updated the recipe, somehow that sentence is missing. Fold in after the flour.
Edith de Souza says
Thanks, Adina. I ended up baking it in 2 loaf pans. It took around 35 minutes to bake. It smelled so good that we sliced it as soon as it was cool enough to handle. Will be making it again for sure.
Adina says
So glad to hear this, Edith. Thank you for the feedback.
Adina says
Hi Edith. A normal pan will be fine, mine is 9 1/2 inch.
Edith de Souza says
This is a great way to use up the egg whites I have in the fridge. However, I do not have a bundt pan, can I use an 8” cake pan for this cake?
Inge A Kohl says
The cake came out perfect. I tried it as soon as it was cold. It really is good the way it is, but I may make a little lemon glaze anyway.
Thanks
Adina says
Thank you for the feedback, Inge, I am so glad it came out well and that you liked it. 🙂 Ich wünsche dir einen schönen ersten Advent!
Inge Kohl says
I have read the recipe several times now and can't see where you added the melted butter. It doesn't take 100g to grease the pan. When did you add it? I am going to add it with the flour and hope for the best.
Adina says
Sorry about that Inge and thank you for bringing it to my attention. I read the recipes so many times before posting, but I still forget something sometimes and not even notice it. 🙁 But you were right to add the melted butter at that point. I hope it came out ok.
Ana says
@Inge Kohl, it’s added on step 7!
“ the egg whites. Fold in the melted and cooled butter.”
Laura Dembowski says
This is such a great idea because I hate throwing away egg whites when I need yolks. Plus, then I have an excuse to make this cake.
Kathy @ Beyond the Chicken Coop says
This is a great use of leftovers. I love how light this cake looks and the raisins and almonds add great flavor and crunch!
Angie@Angie's Recipes says
Save this for the next family gathering! Looks tender, light and delicious..