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
Ingredients
- 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
Directions
- Preheat the oven to 350F and grease a bundt pan.
- Whisk the egg whites, vanilla and ¼ c of sugar together until almost soft peaks, about two minutes on high speed.
- 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.
- Fold in the melted butter.
- 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.
- Let the cake cool for 10 minute in the pan before turning out.
