Bundt cake in albumi
Ingredients · Servings 10
- 500 g Albumen
- 250 g brown sugar
- 1 teaspoon vanilla or vanilla essence
- 150 g 00 flour
- 16 g baking powder
- Powdered sugar for garnish (if desired)
Method · 50 min
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
- A cake as soft as a cloud and so delicious. If you haven't tried it yet, I recommend you do—you'll be amazed! The recipe is by Benedetta...
In a very large bowl, beat the egg whites with an electric whisk.
Gradually add the brown sugar. Remember to beat the egg whites until stiff peaks form.
Gradually add the flour and, using a spatula, gently fold in from the bottom up, so as not to deflate the egg whites. Add the vanilla essence and baking powder.
Oil and butter a 24 cm pan, transfer the dough into the pan and level the surface well with a spoon.
Bake in a preheated fan oven for 35-40 minutes at 180°C or in a conventional oven at 190°C.
Let the cake cool upside down, so it will remain moist and soft on the inside.
Decorate with icing sugar if you like.
