Easy Gluten-Free Bundt Cake

Many times we rack our brains to get a Simple sponge cake, with not many ingredients, easy and uncomplicated; we don’t realize that, in reality, you don’t need that much either to achieve a 10/10 cake with fewer than 3 or 4 ingredients. Things get a little more complicated when, in addition to all of the above, we need to make a Gluten-free sponge cake. Whether out of our own need or to avoid discriminating against someone in our circle whom we know in advance would otherwise be left, poor thing, with nothing to eat.

A very easy option is to use cornstarch (maicena) to make the cake; it’s one of the simplest choices and can get us out of any bind. Who doesn’t have a box of cornstarch at the back of the cupboard?

To make this cake, you only need basic ingredients that we all have at home, and the only trick you need for it to turn out ultra fluffy is to sift the cornstarch 3 times—no more, no less: 3 times.

If you want it to have a spectacular aroma and flavor, I suggest adding tangerine zest or the citrus of your choice, and once you unmold the bundt—by the way, this recipe unmolds incredibly well; not just well: perfectly!—it will give off an amazing aroma.

Tell me it doesn't look spectacular—this simple 4-ingredient cake in the impressive Nordic Ware Kugelhopf pan.

KitchenAid Artisan5KSM185 stand mixer, Nordic Ware Kugelhopf Bundt aluminum pan

Ingredients

• 6 large egg whites
• 6 large egg yolks
• 250 g cornstarch (maicena)
• 220 g of powdered sugar
• 1 packet of Royal baking powder (15 g)
• 1 pinch of salt (optional)
• Tangerine zest (optional)

Preparation

1. We preheat the oven to 180º C, top and bottom heat, with the rack in the center. We grease the Bundt pan (I have used the Kugelhopf mold) and lightly dust with flour. Remove the excess and set aside.
2. We sift 3 times the cornstarch (Maizena) along with the baking powder. This step is very important; don't skip it.
3. In the bowl of the KitchenAid nice and clean, we whip the egg whites with the pinch of salt to stiff peaks. We check that they are well whipped by turning the bowl upside down, if they hold and don't fall they will be perfect.
4. In the other, larger bowl, of the KitchenAid, beat the yolks with the sugar until they lighten and double in volume. You should have a smooth, pale mixture. Add the cornstarch (Maizena) and continue mixing with the paddle attachment. At this point the mixture will be very thick, so fold in a little whipped egg white to lighten it. When it’s looser, add the remaining whites in two additions and mix on very low speed until incorporated. At this point, you can add the zest if desired.
5. When the mixture is completely homogeneous, we pour it into the Bundt pan that we have set aside. We bake for about 30 minutes without opening the oven at any time.
6. Check that the cake is baked by inserting a skewer; if it comes out clean, it’s perfect. Let the cake rest for 10 minutes before removing from the pan.
7. We unmold carefully to avoid burning ourselves and let it cool before dusting with powdered sugar.

KitchenAid Artisan 5KSM185 Stand Mixer, Nordic Ware Kugelhopf Bundt aluminum pan, Pallarès carbon steel kitchen knife with boxwood handle