I first made this pandan bundt cake when I realised I had an ever-growing stash of leftover eggwhites in my freezer. I’m not a huge fan of meringue/macaron baking, and was trying to figure out what I could do with all those leftover eggwhites. And I have yet to purchase a chiffon cake tin.
I then came across this recipe for “Munavalgekook”, an Estonian eggwhite cake. I was intrigued, and not just because I couldn’t pronounce the name of said cake! So I made it. And absolutely loved it.
This cake has a slight pound-cake like texture, but has a beautiful delicate crumb due to the volume created by the whipped eggwhites. I personally prefer whisking eggwhites separately in cake recipes (even when the recipe calls for a whole egg), as I find cakes made this way result in a finer crumb.
And in keeping with my aim in life of putting a Malaysian twist on all my baked goods, I added a dash of pandan (screwpine) extract into the cake mix.
Not a very good slice through the cake, is it? I really need to sharpen my knives… Oops.
Pandan bundt cake
Adapted from this recipe for Munavalgekook, from Nami-Nami
- 6 large egg whites
- 2 tbsp + 100 g caster sugar
- 160 g plain flour
- 1 heaped tbsp potato starch or cornflour
- 1 tsp baking powder
- 100 g melted butter, cooled slightly (I use salted butter)
- 2 tbsp pandan extract (I never measure, I plonk in as much as I feel is necessary on that particular day…)
1. Preheat your oven to 170’C (fan assisted).
2. Sieve the flour, potato/corn starch, 100g of caster sugar, and baking powder into a bowl. Set aside.
3. Place egg whites and 2 tbsp of the caster sugar in a clean bowl. Whisk until the egg white/sugar mixture forms soft peaks.
4. Gently fold in the sieved flour/sugar mix into the whipped egg whites, until it forms a smooth mixture. Be careful when doing this as you do not want to knock the precious air bubbles out of the egg whites.
5. Slowly trickle the melted butter and pandan extract into the mixture, and gently fold until just incorporated.
6. Pour the cake mix into a bundt tin. Bake in the preheated oven for 30-45 minutes, until the cake becomes golden brown. A toothpick inserted into the cake should come out clean.
7. Remove from oven and let stand for 5 minutes.
8. Turn the cake out onto a wire rack to cool, then eat!
7 thoughts on “[instagrammed] Pandan bundt eggwhite cake”
Looks like a great crumb on that cake. I’m book marking this to make soon 🙂
The crumb on this is pretty fabulous, I hope you’ll try it (and like it!). 🙂
Thanks for sharing!!!!
Definitely going to make it soon!
❤ Asian infused sweets 🙂
Thanks for the push to post the recipe – I get so lazy otherwise!
Looks yummilicious! The colour is So vibrant!
Lots of pandan, haha!
Looks real good! Sedap!