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gluten free egg white cake


Rate this recipe 4/5 (1 Votes)
gluten free egg white cake 0 Picture


  • 6 large egg whites
  • 250 g caster sugar
  • 160 g gluten free all-purpose flour
  • xantham gum if the gf ap mix does not contain it
  • 1 heaped Tbsp potato starch or cornflour
  • 1 tsp baking powder
  • 100 g melted butter (just under a stick), slightly cooled


Adapted from


Step 1

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.


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