Coffee Egg White Bundt Cake

17/11/2023

The Egg White Coffee Bundt Cake is a light and fragrant variation of the classic bundt cake, excellent for using leftover egg whites and for an aromatic undertone provided by the coffee. Here is the recipe:

Ingredients

150 g of egg whites (about 5 egg whites from medium eggs)
130 g of granulated sugar
100 g of all-purpose flour
50 g of potato starch
80 ml of sunflower seed oil (or other neutral oil)
A pinch of salt
1 sachet of baking powder
2 teaspoons of instant coffee or 40 ml of cooled espresso coffee
1 teaspoon of vanilla extract or vanillin

Preparation

Preheat the oven to 170 °C and butter and flour a bundt cake pan.
In a bowl, whip the egg whites with a pinch of salt until frothy. Then gradually add the sugar, continuing to whip until you have a white and very stable mixture.
Gently incorporate the oil in a thin stream, continuing to stir gently to not deflate the mixture.
Add the vanilla extract and the instant coffee previously dissolved in a little water or the cooled espresso coffee, mixing evenly.
Sift the flour, potato starch and baking powder, then gently fold these dry ingredients into the egg white mixture, using a spatula with bottom-to-top movements to not deflate the batter.
Pour the batter into the prepared pan and level the surface.
Bake in the oven for about 30-35 minutes or until a skewer inserted in the center of the bundt cake comes out clean.
Remove the bundt cake from the oven and let it cool completely before unmolding it.

Serve this delight with a dusting of powdered sugar, or if you want to make the dessert even more Italian, you could accompany it with a light mascarpone cream slightly flavored with coffee, to enhance its taste. Always check the cooking as each oven might have small temperature differences.

Curiosity

Coffee, besides being a fundamental ingredient in tiramisu, is often used in Italian pastry to flavor biscuits and baked sweets, providing a robust taste and an aroma that pairs well with sweet and creamy components.