Bundt cake with leftover Egg Whites

Total Time

1 hr 20 min

Preparation Time

30 min

Cooking Time

50 min

673

Ingredients (12 Servings)

  • 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

Directions

  • 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.
  • 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.
  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  • 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.
  • Melt the butter into a small pot and let cool slightly while you beat the egg whites.
  • 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.
  • 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.
  • Fold in the almonds, raisins and chopped candied lemon peel as well.
  • 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.
  • 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 icing sugar.
  • You can glaze the cake with lemon glaze or frosting.

Nutrition

Per Servings
  • Calories: 263
  • Fat: 9g
  • Sodium: 100mg
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 5g