9 Egg White Cake

9 Egg White Cake

52 weeks of baking – Tube/Bundt Cake

I have fond memories of making angel food cake from a box with my grandma. Pouring ingredients into the mixer, letting it whip up into a big foamy batter and picking off the brown crust as it cools when no one is looking. Now a days I don’t believe in things from a box, they have served their purpose in my life and I’ve moved on to creating more complicated things from scratch. I still love angel food cake so I endeavor to make it from scratch, but I’ve had issues. The couple times I’ve made it from scratch I don’t know if I’ve over beat it or under beat it, the cake always looks great in the oven, but as soon as I take it out it collapses. The angle food cakes I’ve made have had great flavor but their texture is lacking the angel lightness you anticipate.

So I’ve moved on. I haven’t mastered angel food cake yet, but I’ve made an alternative that is reminiscent of angel food cake. Great height and flavor, just not quite the same texture, but it’s a different cake so that doesn’t matter. I like to serve this cake with whipped cream and berries, just like the angel food cakes of my youth.


9 Egg White Cake


  • 9 large egg whites (1 ¼ c)
  • 1 tbsp. vanilla
  • 2 c sugar, divided
  • 1 1/2 c flour
  • 5 tsp. cornstarch
  • 1 1/2 tsp. baking power
  • 3/4 tsp. salt
  • 3/4 c butter, melted and cooled


  1. Preheat the oven to 350F and grease a bundt pan.
  2. Whisk the egg whites, vanilla and ¼ c of sugar together until almost soft peaks, about two minutes on high speed.
  3. In a large bowl sift the remaining sugar, flour, cornstarch, baking powder and salt, sift again into the whipped egg whites and gently fold in.
  4. Fold in the melted butter.
  5. Pour the batter into the prepared pan and bake at 350F for 35 minutes, test the cake for doneness with a toothpick, it should come out clean.
  6. Let the cake cool for 10 minute in the pan before turning out.

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