Home SweetsCakes Egg White Cake – Bundt Cake Recipe

Egg White Cake – Bundt Cake Recipe

by Adina 26/11/2017 15 comments

egg white cake

 

A delicate egg white bundt cake or Gugelhupf with raisins, almonds and candied lemon peel.

 

EGG WHITE RECIPE FOR CAKE

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 Bundt Cake with Chocolate, Raisins and Almonds uses whole eggs, while today’s version is a pure egg white recipe.

 

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A great recipe for using up some of those many egg whites I always seem to have in my freezer, especially this time of the year when I often bake cookies using only egg yolks or make homemade egg liquor for which I need eight egg yolks…

As I feel sorry to throw away so many egg whites and I am not a fan of egg white omelet, there is only the meringue left for me to use up some of those many egg whites.

And from time to time such an egg white cake, similar to the American angel food cake, but a bit richer and interesting due to the addition of nuts, candied citrus peel and dried fruit.

So, if you like angel food cake, I think you will like this egg white recipe as well.

 

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HOW TO MAKE EGG WHITE CAKE?

Just like any other bundt cake, this bundt egg white cake is super easy to make.

How to separate and beat egg whites?

  • Make sure to separate the egg whites from the egg yolks carefully, so that absolutely no egg yolk will get into the egg whites. That will ruin your egg whites, if they contain any trace of fat you will not be able to beat them properly.
  • The safest way to do that is to break each egg separately in a small cup, let the egg white slide there first and give it to the already separated egg whites only when you are sure that it is egg yolk free. I ruined quite a few meringues, because I was too lazy to use an extra cup…
  • Using a very clean bowl and clean beaters to beat the egg whites is important for the same reason. I usually wash them with soap and hot water and dry them again before using just to be sure.

Can I use frozen egg whites?

Yes. If using frozen egg whites, defrost at room temperature until liquid again. Also make sure the egg whites are at room temperature and not cold when you start making the cake.

How to prepare the bundt pan?

For preparing the bundt cake pan properly for baking, have a look at the post for the Orange Bundt Cake with Chocolate, Raisins and Almonds, you will find detailed information on that there.

If using a silicone bundt cake pan%name Egg White Cake – Bundt Cake Recipe, there will be no need to prepare it, you can use as it is, without greasing it or anything.

Can I use another pan?

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 diameter.

 

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Can I glaze the egg white cake?

Yes. You will also find instructions for preparing the glaze in the same post mentioned a few lines above. If you would like to make that glaze, replace the orange zest and juice with fresh lemon zest and juice.

Alternatively, you can use another lemony glaze of your choice.

How does an egg white cake taste like?

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.

 

MORE CITRUS CAKE IDEAS:

Layered Romanian Lemon Cake – Lamaita or Alba ca Zapada
The Best Carrot Coconut Cake with Lemon Frosting
Traybake Easy Lemon Cake with Sprinkles
Moist Polenta Orange Cake – Malai dulce

 

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Egg White Cake – Bundt Cake Recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

A delicate bundt egg white cake or Gugelhupf with raisins, almonds and candied lemon peel.

Ingredients

  • 7-8 large egg whites, depending on size (about 250 g/ 8.8 oz)
  • 100 g/ 3.5 oz/ 1/3 cup + 1 ½ tablespoons unsalted butter
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 200 g/ 7 oz/ 1 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 100 g/ 3.5 oz/ 2/3 cup raisins
  • 50 g/ 1.8 oz/ 1/3 cup chopped almonds
  • 50 g/ 1.8 oz/ 2/3 cup candied lemon peel, chopped
  • icing sugar

Instructions

  1. If using frozen egg whites, defrost at room temperature until liquid again. Also make sure the egg whites are at room temperature and not cold when you start making the cake.
  2. If using fresh egg whites, separate them very carefully from the egg yolks, making sure that no trace of the egg yolks is to get into the egg whites. To achieve that separate each egg into a small bowl and only give the egg white to the larger bowl when you are sure that everything went well.
  3. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  4. Prepare the bundt cake pan by buttering it very 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 properly have a look at the Orange Bundt Cake with Chocolate.
  5. Melt the butter into a small pot and let cool slightly while you beat the egg whites.
  6. 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.
  7. 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.
  8. Fold in the almonds, raisins and chopped candied lemon peel as well.
  9. 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.
  10. Leave the cake in the pan for 5 to 10 minutes, then carefully revert onto a wire rack.
  11. Leave to cool completely and serve sprinkled with icing sugar.
  12. You can glaze the cake with lemon glaze or frosting.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving:Calories: 263 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 18mg Sodium: 100mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 5g
Nutritional information is not always accurate.

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15 comments

[email protected]'s Recipes 26/11/2017 - 13:55

Save this for the next family gathering! Looks tender, light and delicious..

Reply
Kathy @ Beyond the Chicken Coop 27/11/2017 - 05:06

This is a great use of leftovers. I love how light this cake looks and the raisins and almonds add great flavor and crunch!

Reply
Laura Dembowski 29/11/2017 - 22:41

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.

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Inge Kohl 02/12/2017 - 21:39

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.

Reply
Adina 02/12/2017 - 21:47

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.

Reply
Inge A Kohl 03/12/2017 - 00:47

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

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Adina 03/12/2017 - 10:06

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!

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Edith de Souza 27/12/2018 - 18:04

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?

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Adina 28/12/2018 - 00:15

Hi Edith. A normal pan will be fine, mine is 9 1/2 inch.

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Edith de Souza 28/12/2018 - 20:15

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.

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Adina 29/12/2018 - 07:42

So glad to hear this, Edith. Thank you for the feedback.

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Joel 25/08/2019 - 05:29

I saw melted butter in the recipe and instructions but I didn’t see the part when it was incorporated with the cake.

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Adina 25/08/2019 - 10:35

Sorry Joel. I have just updated the recipe, somehow that sentence is missing. Fold in after the flour.

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michelle 26/10/2019 - 23:21

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.

Reply
Adina 27/10/2019 - 10:31

Hi Michelle. Thank you for the feedback, I am so glad you liked the cake.

Reply

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