Egg White Cake – Bundt Cake Recipe
A delicate bundt egg white cake or Gugelhupf with raisins, almonds and candied lemon peel.
Servings: 12 slices
Calories: 263kcal
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
Nutrition
Serving: 1slice | Calories: 263kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 100mg | Fiber: 1g | Sugar: 26g